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Easy Zesty Mexican Casserole
Eve got it from a friend, original source unknown
A hearty and colorful combination with delicious Mexican flavors.
350 ml 1 & 1/2 c. crushed tortilla chips (I just baked some tortillas till crispy and broke them up)
470 ml2 c. (or 15 oz can) garbanzo beans
470 ml2 c. kidney beans
470 ml2 c. corn kernels
240 ml1 c. tomato sauce
240 ml1 c. salsa
240 ml1 c. chopped red onion
1 green bell pepper, diced
15 ml1 T. minced garlic
salt and pepper to taste
110 g4 oz. shredded vegan cheese (mozzarella, cheddar, pepper jack, etc.)
garnishes: diced tomatoes, cilantro, vegan sour cream eg. Silken-Tofu Sour Cream
Preheat oven to 350F
Oil a 13x9 inch baking dish
Spread the crushed tortilla chips over the bottom of the dish.
Combine beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt and pepper in a large bowl. Place half of mixture in the baking dish, sprinkle half the cheese over, cover with remaining mixture and top with remaining cheese.
Bake 30 minutes. Let stand 5 minutes before serving. Provide optional garnishes at the table.