Vegan Cheesy Black Bean Casserole Recipe
This Mexican Black Bean Casserole is sure to steal the spotlight during taco nights or as a tasty addition to Mexican-inspired bowls. Bursting with the savory essence of vegetables and spices, it offers a delightful balance of flavors and nutritional goodness. Black beans are immersed in a robust tomato sauce, then baked alongside vegan cheese, creating a mouthwatering dish with a satisfyingly crispy topping. Plus, it's allergen-friendly, being free from soy, nuts, and gluten.
Welcome to a culinary journey through the vibrant flavors of Mexico, where every bite is a fiesta for your taste buds! Prepare to embark on a tantalizing adventure with our irresistible creation: the Mexican Black Bean Casserole. Bursting with bold spices, wholesome veggies, and the comforting richness of black beans, this dish promises to elevate your dining experience to new heights.
Picture yourself gathering around the table on a cozy evening, ready to indulge in a hearty meal that celebrates the essence of Mexican cuisine. Whether it's taco night or you're crafting your own Mexican-style bowl, this casserole is destined to become the star of the show.
But what truly sets this dish apart is its dedication to both flavor and health. Packed with nutritious ingredients and devoid of any soy, nuts, or gluten, it caters to a variety of dietary preferences without compromising on taste. Imagine succulent black beans enveloped in a luscious tomato sauce, mingling with the tantalizing aroma of fragrant spices.
And let's not forget about the pièce de résistance – the vegan cheese. As it bakes to golden perfection, it forms a decadently melty layer that crisps up beautifully, adding a delightful crunch to every bite.
So, whether you're a seasoned chef or a novice in the kitchen, join us as we embark on a culinary escapade filled with flavor, texture, and a whole lot of Mexican-inspired goodness. Get ready to savor the magic of this mouthwatering Mexican Black Bean Casserole – a dish that promises to leave your taste buds dancing and your heart singing with joy. ¡Buen provecho!
- 1 tablespoon Extra Virgin Olive Oil
- 1 Finely Chopped Medium Onion
- 1 Finely Chopped Stalk Celery
- 4 Minced Cloves Garlic
- 1 Large Bell Pepper (Any color works)
- 1 teaspoon Mexican Oregano
- 1 teaspoon Ground Cumin
- 0.5 teaspoons Smoked Paprika
- 0.75 teaspoons Cayenne
- 6 tablespoons Tomato Paste
- 30 ounces Black Beans
- 0.5 cups Water
- Salt and Ground Pepper (as per taste)
- 0.5 cups Vegan Cheddar Cheese Shreds
- 2 tablespoons Cilantro (finely chopped, for garnish)
- Step One
Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Step Two
Heat the oil in a large skillet, preferably one that's oven-proof. Add the onions along with the garlic, celery and bell peppers. Saute until the onions are soft, about five minutes.
- Step Three
Add the Mexican oregano and stir it in.
- Step Four
Add the spices: ground cumin, smoked paprika and cayenne and mix.
- Step Five
Next add the tomato paste and mix it in.
- Step Six
Add the drained black beans along with ½ cup water or vegetable stock and mix well. Bring to a boil and mash some of the beans with a ladle.
- Step Seven
Turn off the heat and sprinkle on the vegan cheese. If you don't have an oven-proof skillet transfer the beans mixture to a baking dish and then sprinkle the cheese.
- Step Eight
Place the skillet in the oven and bake 15 minutes. Then turn the broiler to high and broil 3-5 minutes, keeping a close eye, until the cheese has melted and has charred slightly in spots.
- Step Nine
Sprinkle the bake with cilantro and serve hot.
- Amount Per Serving
- Calories 242kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Sodium 132mg6%
- Potassium 772mg23%
- Total Carbohydrate 41g14%
- Dietary Fiber 14g57%
- Sugars 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- You can use canned beans to make things easier on yourself.
- Use an oven-proof skillet to minimize cleanup. If you don't have an oven-proof skillet you will need to transfer the beans to a casserole or baking dish before you put it in the oven.
- Serve this as a delicious filling for tacos and top with corn or tomato salsa and/or guacamole.
- The black beans are also delicious in a bowl with rice, like this Mexican green rice and Mexican red rice. Serve with salsa and/or guacamole for more deliciousness. If you have kids you might also want to top with some vegan sour cream.
- This black bean casserole can be refrigerated for up to four days. Reheat before serving in a 350 degree oven for 5-10 minutes, or microwave portions of it for 30 seconds to a minute.
- You can also freeze the baked casserole for up to three months. Wrap tightly with freezer wrap or aluminum foil. Reheat in the oven at 350 degrees for 10-15 minutes or until warmed through.