October 5th, 2012 
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.
