Vegetarian Tortilla Casserole Recipes

Steps:

• In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

Steps:

• Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
• Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
• In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
• Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
• Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.

Steps:

• Combine the first seven indgredients in a mixing bowl and mix thoroughly.
• Lightly oil a wide 2 quart casserole and layer as follows: 4 tortillas (overlapping each other to cover the bottom), half the bean mixture, half the cheese. Repeat the layers.
• Bake for 15 to 20 minutes at 400 degrees or until the cheese is bubbly.
• Top with lite sour cream and salsa if desired.

Steps:

• Preheat oven to 400 degrees - Combine first 7 ingredients in mexing bowl. Mix thoroughly. - Lighly oil 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another, 1/2 mixture and then top with 1/2 shredded cheese. Repeat layers starting again with tortillas. - Bake casserole uncovered for 12-15 minutes, or until cheese is bubbly. Let stand for a minute or two, cut into squares and serve. - Top with salsa, if desired.

Steps:

• Preheat oven to 350*.
• Combine ricotta and egg.
• Stir till smooth& set aside.
• Spray 2 quart casserole dish with Pam.
• Spread 1/2 c. salsa to cover bottom.
• Layer 3 tortillas on top, then spread half the ricotta mixture on tortillas.
• Spread half of the beans onto the cheese layer.
• Top with 1/2 cup salsa.
• Add remaining 3 tortillas on top of this, then layer ricotta mixture, kidney beans, remaining salsa, with the last layer being the mozarella cheese.
• Sprinkle with Parmesan cheese Cover, bake 35 to 40 minutes or until bubbly.