Vegan Mexican Casserole

Step 1

Preheat oven to 400℉ and grease 9×13 inch baking pan.

Step 2

Dice the bell peppers, jalapeno, and onion. Add small amount of cooking spray or oil to large skillet over medium heat. Add bell peppers, jalapeno, and onions, and sprinkle with half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Stir to coat evenly, then cook for 3-5 minutes until veggies begin to soften. Remove and set aside. Repeat the roasting process with the corn, sprinkling with remaining half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Remove from heat after 3-5 minutes. Sprinkle all roasted veggies with a little bit of salt and toss to coat.

Step 3

Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Step 4

To create casserole, spread a little bit of sauce (about ½ cup) on the bottom of the pan. Start by layering in this order: half of the tortilla strips, all the refried black beans, half of the veggies (peppers, onions, and corn), half of the sauce, half of the cheese. Repeat by creating new layer with remaining half of tortilla strips, veggies, sauce, and cheese.

Step 5

Cover with foil and bake for about 20 minutes until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, and additional chopped black olives.