Tortilla Casserole


Feel like a little bit of Tex-Mex? Then this one is for you. In this casserole,  beans and vegetables mingle with layers of tortilla chips – yes, regular chips, with a lot of sauce to dip in! On top of that, you get a cheesy topping. Voilà!

1 avocado
2 bell peppers, red
cherry tomatoes, 1 cup
corn, 1/2 cup
kidney beans, 1 can
1 red onion
truss of green onions
3 cloves of garlic
2 tbsp. tomato paste
1 cup vegetable broth
smoked tofu, 2 blocks
canola oil
1-2 tbsp. cumin
1 tsp. ginger (powder)
bell pepper powder (sweet)
salt, pepper to taste
tortilla chips, chili flavored

For the cheesy sauce:
1 tbsp. margarine
1 cup nutritional yeast
2 1/2 tbsp. flour
1 cup vegetable broth
1 tsp. mustard
salt, pepper to taste
1 tsp. bell pepper powder (sweet)

1. In a frying pan, combine canola oil, tofu (crumbled with your hands), diced bell peppers, onion (red) and garlic cloves. Sauté for a couple of minutes.
2. Add avocado (diced), cherry tomatoes (in halves), corn, kidney beans, chilis (sliced) and green onions. Top up with tomato paste, vegetable broth and spices and let simmer for a bit (the longer, the better!).
3. Meanwhile, prepare the cheesy sauce: In a sauce pan, melt the margarine, then mix with the flour. Cook on low heat for about a minute. Add the rest of the ingredients for the sauce. On medium to high heat, wait for the sauce to thicken, stirring occasionally (this should take about five minutes or so).
4. In a casserole dish, put some of the chips. Add part of the vegetable mixture, then put another layer of chips. You get the picture – repeat as often as you like! At last, top with the cheesy sauce. It takes 15 minutes in the oven (400°F).