Start of Favorites Week!

I am so happy that Chris suggested a favorites week! It's nice to take a break from experimenting with new vegan recipes and go back to some in home classics. We kicked off our favorites week with Mexican Casserole. It was a huge hit the first time I made it a few months ago but that was before the switch to vegan. Tonight was my first attempt at a vegan version and Chris couldn't even tell the difference! Talking about it now is making my mouth water.

Mexican Casserole
What You Need:

• 2 cans black beans
• 1 onion, chopped
• 2 1/2 cups salsa
• 1 can corn or 1 1/2 cups frozen corn
• 2 tbsp taco seasoning
• 3/4 cup (vegan) sour cream
• 1/2 tsp cumin (optional)
• whole wheat tortillas
• 2 1/2 cups (vegan) Mexican blend cheese

The Process: 

1. Preheat oven to 400 degrees
2. In a large skillet, heat the black beans, taco seasoning and onion for about 5 minutes. Stir in salsa, corn, sour cream and cumin. 
3. Spoon a generous layer on the bottom of the casserole dish, sprinkle with cheese, and top with tortillas. Repeat until you are out of the mixture. Top with tortillas and use all remaining cheese on top. 
4. Cook in the oven for 25 minutes. Serve hot and enjoy :)