Here’s my favorite recipe from this book’s predecessor, Vegetarian Express, now out of print. I just had to bring it forward to this book; it’s one of those dishes that saves the day when you’re low on fresh groceries, since it’s made largely of pantry and freezer staples. It’s also a reliable dish for feeding last-minute company. In this slightly updated version, I’ve added homemade vegan sour cream (which is entirely optional, but adds a big “yum” factor to the dish) and a variation of an added vegetable layer.

　　

Ingredients

6 servings

　　One 15-to 16-ounce can pinto, pink, or black beans, drained and rinsed

　　One 15-to 16-ounce can crushed tomatoes

　　One 4-ounce can chopped mild green chiles

　　2 cups frozen corn kernels, thawed

　　2 scallions, minced

　　1/2 teaspoon ground cumin

　　1/2 teaspoon dried oregano

　　Oil for the dish

　　10 corn tortillas

　　1 1/2 cups grated vegan Monterey Jack, Cheddar or nacho cheese

　　Steamed vegetables, optional (see Variation)

　　Salsa (red or green)

　　Vegan Sour Cream (page 213), optional

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.

　　

Step 3

Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.

　　

Step 4

Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.

　　

variation

Step 5

For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you’ll need two medium squashes for this.

　　

menu suggestions

Step 6

If you’re not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.

　　

Step 7

Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.

　　

nutrition information

Step 8

Calories: 295

　　

Step 9

Total Fat: 10g

　　

Step 10

Protein: 9g

　　

Step 11

Carbohydrates: 45g

　　

Step 12

Fiber: 9g

　　

Step 13

Sodium: 315mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).