This casserole has evolved from the original Better Homes and Garden recipe to my own vegetarian version to this current vegan adaptation that’s more nutritious and quite a bit faster and easier to put together. There’s room to adapt it further, so it may change yet again when we discover some “secret ingredient” that makes it even better. (Suggestions are welcome!) As it is, it’s delicious for lunch or dinner and freezes beautifully for future enjoyment.
Chef’s note: This recipe is vegan if you choose the right cheese. GoVeggie brand makes some that are vegan and some that are simply lactose-free but include whey, which is still derived from milk and therefore not vegan. Make sure you choose a GoVeggie or Daiya (or other brand of your choice) cheese that is actually vegan.
Allergy note: This recipe is gluten-free as long as you make sure your corn tortillas are gluten-free. (Beware, some are not! Some are not even vegan. Read those labels, folks!)
If you don’t need this to be gluten-free, then any corn tortillas will do.
- Extra virgin olive oil
- 3 medium zucchinis, peeled and diced small
- 1.5 cups frozen organic corn
- 1 cup mixed red, yellow, and green bell peppers, diced small (fresh or frozen)
- 1/4 cup onion, diced small (fresh or frozen)
- 2 teaspoons minced garlic
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) diced tomatoes, drained and rinsed
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 small GF corn tortillas
- 2 stalks green onion, chopped small
- 1 bag GoVeggie or Daiya vegan Mexican-style cheese shreds
- 1 small can (6-8 oz.) tomato sauce
- Large skillet
- 9×13 baking dish
- Heat olive oil in a skillet. Saute zucchini, corn, peppers, diced onion, garlic, beans, tomatoes, garlic powder, and onion powder over medium heat for about 5 minutes, just until they soften.
- Preheat oven to 325 degrees F. Grease your 9×13 baking dish.
- Tear the tortillas into small pieces. Line the bottom of the dish with half of the tortillas.
- Layer half the vegetables, then half the green onions, then half the cheese.
- Repeat the layers: remaining tortillas, vegetables, green onions, and cheese.
- Pour the tomato sauce over the whole thing, distributing it as evenly as possible and letting it soak in.
- Bake uncovered at 325 degrees F for about 30 minutes, then let stand 5 minutes before serving. This recipe freezes well.
Inspired by my vegetarian version of this casserole, which was adapted from “Double Corn Tortilla Casserole” in Homestyle Casseroles: 67 Warm and Welcoming Meals by Better Homes and Gardens, © 2002.