This is a filling comfort food. It’s simple to make and virtually everyone who likes beans will like this dish. I created this recipe by modifying a suggested recipe on the can of some baked beans.

Ingredients

• 12 ounce can of vegan baked beans
• 12 ounce can of diced tomatoes
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 tablespoons mesquite seasoning (or taco seasoning)
• cup of salsa
• package of small corn tortillas

Directions

1. Preheat oven to 350 degrees F.
2. Combine beans, tomatoes, corn, peas, and mesquite seasoning in large bowl. Mix well.
3. Pour a little salsa into a casserole pan, enough to coat the bottom.
4. Arrange the tortillas in the pan like a row of tacos.
5. Scoop the bean mixture into the tortillas - about two spoonfulls for each tortilla.
6. Wrap the tortillas up like enchiladas.
7. Pour the remaining salsa over the top.
8. Bake at 350 for 40 minutes.

Variations:

• Use carrots instead or in addition to the other veggies,
• Use black beans instead of baked beans,
• Add grated soy cheddar cheese on top during the last 10 minutes of baking,
• Serve with soy sour cream,
• Arrange the tortillas flat and layer the beans and tortillas like a lasagna.

Sections: Vegan Food
Topics: casserole, Food, recipe, Vegan