Vegan Mexican Black Bean Casserole
Hearty and cheesy with tons of flavor - without the dairy! This Vegan Mexican Black Bean Casserole is one you won't want to miss!
Equipment
- Aluminum foil
Ingredients
- 1 20 oz package of frozen hashbrowns
- 1 15 oz can of black beans rinsed & drained
- 2 medium bell peppers
- 1 medium onion
- 2 tbsp taco seasoning
- 8 oz Violife Cheddar Shreds
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
Making the Filling
- Chop peppers and onion to desired size. Rinse and drain black beans.
- In a large pan, saute all vegetables and black beans with the taco seasoning and about 1 cup of water. Allow to cook until all water has evaporated.
Constructing the Pie
- Layer 1: In the bottom of a 9 x 9 baking dish, thinly spread the frozen hashbrowns and cheese.
- Layer 2: Spread the veggie and black bean filling over the potatoes. You should not see any potatoes underneath.
- Repeat until all filling is used, keeping some hashbrowns and cheese for the final layer.
- Final Layer: Hashbrowns and cheese.
Baking the Pie
- Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
- Uncover and bake for another 15 minutes until cheese gets melty.
- Serve and enjoy!
Notes
- Cooking for different dietary preferences? Split the recipe in half and layer in two separate 5 x 9" baking dishes with different ingredients in each and same cooking time!
- Want a crispier top? Broil for 3 additional minutes to further melt the cheese/brown the top layer of potatoes.
- Not Vegan? Use ground meat and/or real cheese in this recipe instead!
- Tree Nut free? Make sure to select a vegan cheese that does not contain tree nuts and you're good to go!
- Don't have black beans? Sub in red beans, lentils or any bean you like! Just make sure they are fully cooked first.
Nutrition
Serving: 1 pieceCalories: 251kcalCarbohydrates: 40gProtein: 7gFat: 7.5gSugar: 3g
Tried this recipe?Let us know how it was!