Tortilla Chip Casserole

Tortilla Chip Casserole with Pinto Beans, Vegan Cheddar, and Vegan Sour Cream

Tortilla Chip Casserole

A Wedge of Tortilla Chip Casserole on Broccoli

Yummy, tasty comfort food!

Tortilla Chip Casserole

Makes about 4 servings
Preparation about 30 minutes
Can be made ahead
Freezes well

1 ¾ c. cooked, drained pinto beans (1 can)
1 onion
1 red bell pepper
1 T. olive oil (optional)
2 cloves garlic, minced or pressed
2 t. ground dried chilies
1 t. ground cumin
2 large fresh tomatoes or 1 can diced tomatoes
3 c. crumbled corn tortilla chips
1 c. vegan cheddar cheese
½ c. vegan sour cream

Preheat the oven to 350°.

Oil a large casserole or baking dish and put the tortilla chips on the bottom.

Chop the onion and red pepper and sauté in the oil or ¼ c. water until translucent. Add the garlic and sauté about one minute. Add the spices.

Pour the pinto beans on top of the mixture and mash with a potato masher until most are squashed. Add the tomatoes and heat up.

Pour the bean and veggie mixture on top of the corn chips. Top with grated vegan cheese and dot with sour cream. If you want a prettier dish, bake about 20 minutes before adding the cheese and put the sour cream on after the dish is out of the oven.

Serve with a green vegetable or salad.

Adapted from La Dolce Vegan, by Sarah Kramer, a cookbook that really taught me how to cook delicious vegan food

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