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Sizzling Veggie Tortilla Bake

Elevate your next meal with this Sizzling Veggie Tortilla Bake, packed with vibrant vegetables, black beans, and gluten-free corn tortillas, all nestled under a layer of melty non-dairy cheese. Easy to prepare in just 20 minutes, this delectable dish is also perfect for meal prep and leftovers.
1
35 min
TOTAL TIME
1076
CALORIES
$6.06
PER SERVING
Sizzling Veggie Tortilla Bake
SAVE
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Ingredients
16 INGREDIENTS
4 SERVINGS
Canned Black Beans
14 oz canned black beans
drained and rinsed
Ground Cumin
1 tsp ground cumin
Olive Oil
2 tsp olive oil
Paprika
1 tsp paprika
Guacamole
guacamole
for serving
Shredded Non Dairy Cheese
1 1/2 cups shredded non dairy cheese
Green Bell Pepper
1 whole green bell pepper
chopped
Vegan Mayonnaise
1/3 cup vegan mayonnaise
Salt
1 tsp salt
Frozen Sweet Corn
1 cup frozen sweet corn
Corn Tortillas
6 whole corn tortillas
cut into strips
Marinara Sauce
1 1/2 cups marinara sauce
Red Onion
1 whole red onion
finely chopped
Garlic
1 clove garlic
minced
Chipotle Peppers In Adobo Sauce
1 tsp chipotle peppers in adobo sauce
adobo sauce from a can of chipotle peppers
Red Bell Pepper
1 whole red bell pepper
chopped
Directions
PREPARE THE VEGGIES
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish.
2
In a large skillet, heat the olive oil and add the chopped red onion, minced garlic, chopped red and green bell peppers, ground cumin, and paprika. Cook for 3-5 minutes until the veggies are browned and the spices are fragrant.
3
Add the drained black beans and frozen sweet corn to the skillet. Stir to combine, season with salt, and set aside to cool.
4
Cut the corn tortillas into strips.
ASSEMBLE THE CASSEROLE
5
In a small bowl, mix the vegan mayonnaise with the adobo sauce.
6
Spread 1/2 cup of marinara sauce on the bottom of the greased baking dish.
7
Arrange half of the tortilla strips over the sauce, followed by half of the veggie mixture. Drizzle the mayo-adobo mixture and 1/2 cup of marinara sauce on top, then sprinkle half of the non-dairy cheese.
8
Repeat with the remaining tortilla strips, veggie mixture, mayo-adobo mixture, 1/2 cup of marinara sauce, and non-dairy cheese.
BAKE
9
Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
SERVE
10
Let the casserole cool for 3-5 minutes before cutting into squares. Serve with guacamole on the side.
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Health Info
Macros
101g
CARBS
55g
FAT
50g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
LACTOSE FREE
Contains these allergens
MILK
WHEAT