Miss A Columnist

Emma Mincks is a free spirit in her 20's with feminist leanings and a love of all things foodie. She graduated with a BA in English from Gonzaga University in 2008, where she studied abroad in London, and eventually made her way back to the Pacific Northwest after graduating with her MA in Literature from the University of New Mexico in 2011. She is excited to work as a freelance writer, editor, and tutor in Seattle, and is beginning a career with words. You can check out her local literary musings at the blog lookingforpemberley.com. If you have a Seattle charity or cultural event, restaurant, boutique, spa, or salon you would like covered on Miss A, please contact Emma at emma.mincks@gmail.com.

Hearty Vegan Fall Casserole Recipe

When looking for a hearty fall casserole that will satisfy your hunger for days but continue to be healthy and versatile, make sure to check out some recipes for vegan casseroles. Casseroles are always handy because they can last a week, providing meals for the single gal or to feed an entire group of people at an affordable price.  You can also make most of them ahead of time, and just bake them when you are ready.

Mexican Black Bean Casserole (photo credit: Veg Web)

As I have stated before, it is also becoming more important to consider vegetarian options when entertaining. But why wait until there is a party? Adding some tasty vegan recipes to your cooking routine will cut out most bad saturated fats, keeping you full without the extra pounds.

A really hearty recipe I found is the vegan Mexican Black Bean Casserole from Veg Web. A little bit of this casserole goes a long way, and it can be used as part of a meal with fresh fruit and vegetables, or as a side dish to a fall feast.

Ingredients:

  • 2 (15 ounce) cans seasoned black beans
  • 1/2 onion (drained but not rinsed)
  • chopped 1 orange pepper
  • chopped 1 (14 ounce) can diced tomatoes
  • 1 cup salsa
  • 1 teaspoon garlic powder
  • 2 tablespoons cumin
  • 1/2 cup shredded vegan cheese, divided

Optional:

  • 8 corn tortillas
  • 2 green onions, chopped

Cooking Directions:

1. Preheat oven to 350 degrees F. In a large bowl, combine beans, onion, peppers, tomatoes, salsa, and other seasonings.

2. In a 9×9″ pan, scoop in about 1 inch bean mixture. Sprinkle with a little cheese and cover with a layer of tortillas and repeat.

3. On the top, sprinkle extra cheese and the green onions. Bake for 30-35 minutes. Let cool for a minute before serving.

This recipe serves 5 heaping portions of a delicious meal. Eating something this hearty will definitely satiate your winter cravings.

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