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Vegan Mexican Casserole

"This is a Mexican casserole recipe from my mother that I translated to vegan. I love this recipe and so does my non-vegan wife. (I add real cheese to her portion and top it with real sour cream.) It is easy to change and transform to make it your own. Enjoy!"

Ingredients :

• 1 tablespoon vegetable oil
• 1/2 yellow onion, diced
• 3 cloves garlic, diced
• 18 ounces soy chorizo
• 1 (15 ounce) can black beans
• 1 (15 ounce) can tomato sauce
• 3 tomatoes, diced
• 1 (4 ounce) can diced jalapeno peppers
• 1 (4 ounce) can diced green chilies
• 1 package chicken taco seasoning mix
• 1/2 bunch cilantro
• 4 (8-inch) wheat soft taco shells
• 1 (8 ounce) package vegan Cheddar cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H6M

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
• Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
• Bake in the preheated oven until bubbling hot, about 30 minutes.

Notes :

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