Vegan Tex-Mex Casserole- $6.62 recipe/ $0.55 serving

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This casserole is inexpensive and delicious. It makes eight gigantic servings and takes less than an hour to make!

Ingredients

1 can corn ($0.33)

1 can black beans ($0.33)

1 can ro-tel  (diced tomatoes with jalapeno) ($1.49)

2 cans vegetarian refried beans ($2.36)

1/2 package corn tortillas ($0.96)

juice of 1/2 lime ($0.10)

cilantro ($0.15)

2 tbsp. adobo sauce ($0.25)

2/3 cup vegan sour cream ($0.65)

1. Preheat oven to 400. Layer corn tortillas in the bottom of a casserole pan, I fold mine in half and tear them so that they fit evenly against the edges of the dish. 

2. Spread 1 can of refried beans evenly over tortillas using the back of a spoon. 

3. Mix corn and black beans together with 2 tbsp. chopped cilantro and layer evenly on top of the casserole. 

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4. Now add another layer of tortillas, and another layer of refried beans. Once that’s done layer on your ro-tel (or jalapeno tomato mixture of your choice). Spread 1 tbsp. adobo sauce across the tomatoes along with the juice of half a lime. 

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5. Put casserole dish in the oven and bake for 30 minutes. 

6. While the casserole bakes, whip together vegan sour cream and 1 tbsp. adobo sauce. When dish is done baking, spread the cream mixture evenly over the tomatoes. 

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7. Bake for an additional 10 minutes until the sour cream browns and crisps up.

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Now slice and serve!

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5 thoughts on “Vegan Tex-Mex Casserole- $6.62 recipe/ $0.55 serving

  1. Pingback: Mexican Lasagna | Night Owl Kitchen

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