Chipotle Tortilla Casserole with Pinto Beans
From: Ian Seddon's Cookbook
🥘 Ingredients
- Chipotle Sauce 1 ¼ cup
- corn tortillas 6-8
- vegetable broth ¼ cup
- shredded vegan cheddar cheese 1 cup
- cilantro leaves and tender stems 1 ¼ cup
- scallions 3
- jalapeño pepper 0.5-1
- thinly sliced green cabbage from 6-8 cup
- medium lime 1
- Kosher
- tortilla chips 1 handful
- For serving: Vegan sour cream
If your corn tortillas are on the bigger side (~6 inches / 15 cm), you should only need 6. If they’re smaller, use 8. Not a fan of cilantro? Simply omit it. If you didn’t buy tortilla chips, see the note under the Saucy Beans meal for how to toast pepitas. Use 1/4 cup of pepitas in the Chipotle Slaw. Storage: Store the casserole in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave until heated through, or in a 350°F / 175°C oven for about 10 to 15 minutes (depending on how big of a portion you are reheating). Make the Chipotle Slaw fresh for optimal results. Nutrition boost: Top the casserole with chopped tomatoes or finely diced red bell pepper. You can also layer chopped baby spinach between the beans and Chipotle Sauce layers. Or, top the slaw with chopped roasted red pepper, shredded carrots, halved cherry tomatoes, or peeled & sliced jicama; for added protein, fold in pepitas and hemp seeds. Shortcut: To save a few minutes of prep work, skip the cilantro, scallions, and jalapeño.
-
1Gather: Chipotle Sauce . For the timer 1/2 cup saucy pinto beans (leftover from saucy pinto beans with rice): corn tortillas , vegetable broth , shredded vegan cheddar cheese . For the chipotle slaw: cilantro leaves and tender stems , scallions , jalapeño pepper , thinly sliced green cabbage from , medium lime , Kosher salt, tortilla chips , For serving: Vegan sour cream .
-
2Arrange a rack in the middle of the oven and preheat to 350°F / 175°C.
-
3Set aside 1/4 cup Chipotle Sauce for the Chipotle Slaw (see step 7).
-
4In an 8x8” ( timer L) pan or similar-sized ovenproof pan, add a small amount of the Saucy Pinto Beans ( timer /2 cup). Spread out to lightly cover the bottom of the pan (it’s okay if it’s not completely covered).
-
5Depending on the size and depth of your pan, you will layer the below ingredients a total of three or four times. Tortillas: Add in a single layer, tearing into pieces to fit in the corners. Saucy Pinto Beans: Scoop on some of the beans and spread out in an even layer as much as possible, covering the tortillas. Chipotle Sauce: Dollop some of the remaining 1 cup Chipotle Sauce on top of the beans. Use a spoon to spread it out on the beans.
-
6If you prefer a saucier dish (like saucy enchiladas), pour the broth over the dish. Sprinkle the shredded cheese on top, if using. Bake for 20-25 minutes , until the filling is bubbling and the cheese is melted (if you used it).
-
7While this bakes, prepare and make the Chipotle Slaw. Chop the cilantro. Set aside a little less than half ( timer g) for garnish. Thinly slice the scallions, removing the root and any bruised tops. Thinly slice or finely chop the jalapeño, if using.
-
8Chipotle Slaw: In a serving bowl, combine the cabbage with 1 generous tablespoon of lime juice and a pinch or two of salt. Massage with your hands for 30 seconds to slightly soften. Add the remaining cilantro ( timer g), scallions, jalapeño (if using), and the reserved 1/4 cup Chipotle Sauce (if the sauce is too thick, add a splash of water). Taste, adding more lime juice or salt as desired, keeping in mind the tortilla chips (if using) will add a bit of salt. TIP: The slaw is best fresh, so only make as much as you can eat.
-
9If you have time, let the casserole rest for 5-10 minutes . Top with reserved cilantro. Cut into squares and dollop with sour cream, if desired. Before serving, crush the tortilla chips into the Chipotle Slaw; serve on the side.