Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 cup yellow onion (chopped)
  • 2 to 3 garlic cloves (peeled and chopped)
  • 3 cups veggie crumbles
  • 2 tablespoons taco seasoning
  • 30 oz canned black beans (~2 cans) (rinsed and drained)
  • 14.5 oz can corn (drained)
  • 2 cups salsa (mild, medium or hot)
  • 2 cups crushed tortilla chips
  • 2 cups vegan Tex-Mex cheese shreds ((or use vegan cheddar shreds))
  • Toppings: guacamole, vegan sour cream, green onion slices, tomatoes, chopped cilantro, black olives, chopped greens

Instruction

  • Move the oven rack to the middle position. Preheat oven to 375°F.
  • In a skillet combine the oil and onions. Sauté over medium heat until the onions are tender, about 5 minutes. Add the garlic, veggie crumbles, and taco seasoning. Continue cooking over medium heat while stirring to combine. Next, add the beans, corn, salsa and half of the cheese. Stir to combine and remove from heat.
  • Place the crumbled tortilla chips across the bottom of a 9x13 baking dish.
  • Spoon the bean mixture over the tortilla chips layer, spreading it evenly across the pan. You may need to use a spoon to press the mixture gently into the corners of the pan. Top with remaining cheese shreds.
  • Cover with a sheet of foil and place in the oven to bake for 10 minutes or until the cheese is melted. Use tongs to remove the foil and bake for another 10 minutes, until the edges turn golden brown.
  • Remove from the oven. Cool slightly. Serve warm with guacamole, vegan sour cream or your other favorite toppings!