Quick, easy, filling, delicious, vegan, gluten-free.
Source: Savory | Serves: 8 | Time: 30 min
Changes: didn't use fresh corn; used cherry tomatoes instead of the standard roma; used vegan cheese; used gluten-free tortillas
Ingredients
1 bunch green onions, sliced
1 (15.5 oz) can no-salt-sdded black #beans, rinsed and drained
1 (16 oz) can vegan refried beans
1 tbsp chili powder
1 (15.5 oz) can #corn kernels, rinsed and drained
1 bunch cherry #tomatoes, diced
1 block Daiya Jalapeño Havarti Style vegan cheese, shredded (reserve ¼ cup)
Cooking spray
4 Siete cassava flour tortillas (they do run small, so they likely won't fill the skillet, but just because something is messy doesn't mean it's not delicious!)
1 small romaine heart, thinly sliced
Vegan sour cream, for garnish (If I had thought ahead, an avocado crema would have been nice)
Instructions
Preheat oven to 375F.
In a large bowl, combine the refried beans, black beans, chili powder, and corn. Fold in sliced green onions.
Coat the bottom of a 10-inch cast-iron skillet with the cooking spray. Place 1 tortilla on bottom and top with ⅓ of bean mixture, ⅓ of the tomatoes, then ⅓ of the cheese.
Repeat layering with 2 more tortillas, remaining beans, remaining tomatoes, and cheese.
Finish with remaining tortilla and reserved ¼ cup cheese.
Place skillet in the oven and cook for 15 minutes, until center is hot, rotating skillet once halfway through.
I put a bed of lettuce in each bowl. Add a slice. Then garnished with sour cream. Then devoured.
