Cheesy Taco Casserole

(serves two)

1 10oz bag of frozen “steam in bag” vegetables (I used broccoli but you can use whatever you like)

2 cups of vegan shredded cheddar style cheese (or a Mexican blend if you can find it)

Corn or flour taco sized tortillas

1 can of vegetarian refried beans

1 cup of salsa verde

½ -1 cup of pickled jalapeno peppers

1 can of “chili ready” diced tomatoes

1 can of beans (of your choice, I used garbanzo)

2 tsp. chili powder or taco seasoning

salt and pepper to taste

Preheat oven to 375 degrees. Cook your frozen vegetables according to package directions and drain any water before adding them to the bottom of a small casserole dish. Drain your can of beans and add them to the vegetables. Evenly distribute 1 cup of shredded cheese over the beans and veg. Next place 2-4 (depending on the size of your casserole dish) tortillas on top. If you are using corn tortillas, I recommend doubling them up! Pour the salsa on next and scatter jalapenos, as many as you like depending on how spicy you want your dish. Spoon the refried beans evenly on top and sprinkle the rest of the cheese. Lastly, drain the can of tomatoes, pour them on top and sprinkle on your seasoning. Cover your dish with foil and bake for about 20 minutes. I enjoyed mine with a small side salad and a bunch of yummy olives!