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16Ingredients
30Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. olive oil
- 1 red onion (minced)
- 1 garlic clove (minced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 tsp. cumin
- 1 tsp. red pepper (powder or chili powder)
- 14 oz. black beans (drained & rinsed)
- 2/3 can sweet corn (190g drained & rinsed)
- 1 1/2 cups tomato sauce (360ml or enchilada sauce)
- 2/3 tsp. salt (or to taste)
- 6 corn tortillas (8/9-inch, 20/22cm)
- 1/3 cup vegan mayonnaise (or aioli, sour cream)
- 1 chipotle pepper in adobo sauce (or sub chili sauce)
- 1 1/2 cups non dairy cheese (170g)
- guacamole (for topping)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1410mg59% |
| Potassium950mg27% |
| Protein16g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber14g56% |
| Sugars14g |
| Vitamin A45% |
| Vitamin C120% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(19)
Rachel Chrisopoulos a year ago
Tasted great, but a lot of work. Took nearly 2 hrs from start to finish.
KDB a year ago
Delicious we used a melty vegan cheese and it was very good I took the heat (jalapeño) out great for a lunch with a small salad
Andrew 2 years ago
I misread the instructions and added one can of chipotle peppers in adobo instead of one. Still real good, but had some serious smoky heat.
Tamara Turner 3 years ago
It was delish. Kids and hubby liked it as well. Next time instead of using tomato sauce i will use taco sauce to add more flavor....
Reid 3 years ago
This was delicious!! Next time I will let it sit a bit before cutting…..was a little loose at first. Once it cooled a little it was much more sturdy.
Jennifer Daniels 3 years ago
Made this for a Cinco de Mayo party - it was a huge hit! I'd make it again in a heartbeat. I used almond tortillas and fat-free mayo instead of the vegan. I also subbed a can of sweet corn and rinsed well. Staci and Shane loved it.
Shreve 3 years ago
Excellent dish! Everyone loved it and I sent the recipe to my family. Will double it next time because I didn’t read this was just for a 9x9 pan. Excited to make it again. The ancho chilis added such a good flavor.
Brian Murphy 3 years ago
One word. Awesome.
Already planning on making this again this week.
Addictive.
Tanya Coursolle-Jacobs 3 years ago
Tasted amazing. My son only left 1 piece out of a 9x11 casserole dish. Very easy to make. I would make it again.
Mary Ann Miller 3 years ago
Excellent. Takes time to chop, cook, assemble, but worth it. Good way to use up little bits of items (especially tortillas). Caved and used ground turkey too. Also added 8 oz ricotta to the mayo/adobo mixture.
Michelle Laycock 3 years ago
Teen approved! Made as directed. Served on lettuce with tortilla chips, salsa and avocado
CLL 4 years ago
Yum. I used up some homemade red chili sauce and the rest of green chili sauce from Costco. Used miyoko’s vegan pepper jack and this is delicious! (Skipped the cumin because it was in my sauce, and chopped a Serrano chili instead of red pepper and sautéed with onions and peppers.