Eric is not a huge fan of beans, so I tried adapting the recipe from a previous post, Dual Dining – Southwestern Black Bean Casserole, to make it without the black beans. All I did was substitute bell peppers and onion for black beans. So basically, this is just a Southwestern Pepper Casserole now. It tastes really great and isn’t as heavy as beans.
2 teaspoons extra virgin olive oil
2 garlic cloves, minced
1/2 a white onion
2 bell peppers (I used one red and one green)
1/2 cup fat-free, low-sodium vegetable broth
1 teaspoon cumin
1/4 teaspoon black pepper
Salt to taste
2 tablespoons chopped fresh cilantro
4 low-sodium whole-wheat tortillas (or 6 corn tortillas)
12 ounces salsa, no added sugar
1 cup shredded Daiya vegan cheddar cheese
1 (2.25oz) can sliced olives (optional)
1. Preheat oven to 375°.
2. Chop bell peppers and onion. In a medium skillet, add oil; heat over medium-low heat. Add garlic, and sauté until tender, about 4 minutes.
3. Add bell peppers and onion, and continue cooking approximately 5 minutes. Add cumin, black pepper, salt, and cilantro; stir to combine.
4. Spray the bottom of an 8×8-inch casserole dish with nonstick cooking spray (I used a 7×11 inch casserole dish and it worked just fine). Add a tortilla (or tortillas if you are using a rectangular dish), a layer of bell pepper mixture, a layer of salsa, and a layer of cheese; continue layering until all ingredients have been used. Top casserole with remaining cheese. I sprinkled sliced olives on top of mine.
5. Cover casserole dish with foil, and bake approximately 20 minutes or until cheese is hot and bubbly. Remove foil, and continue cooking 8–10 minutes. Remove from oven.