If you were ever a Weight Watchers member, then you’ve probably made Southwest Tortilla Bake (or some form of it) at some point. It’s been circulating among websites/blogs/meetings/members for a long time now.
It’s popular because it tastes great, it’s good for you and you can have a sizable portion for a relatively low number of ‘points.’
Dawn at Florida Coastal Cooking took the liberty of converting it into a vegan, gluten-free version. And guess what. She did a GREAT job. Hubs LOVED it, and so did I. In fact, you can even leave out all the seasonings (like I accidentally did – true story) and it STILL tastes great. Don’t do that, though.
HOW did I leave out all the seasonings, you ask? I mixed them all in one prep dish and then just forgot to add them to the skillet. It didn’t help that I was simultaneously making two other recipes. I guess multi-tasking can only get you so far.
- 2 Sunshine Southwest Black Bean Veggie Burgers (locals – you can get these at Apple Valley)*
- 1 onion, diced
- 3 cloves garlic, minced
- 1 mild pepper of choice, seeded and chopped
- 7 oz cooked dark red kidney beans (or ½ can) drained and rinsed
- 14 oz can diced tomatoes with green chilies*
- 2-3 brown rice tortillas, cut into 1½-2″ strips*
- ½ Tbsp chili powder
- ½ Tbsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ⅛ tsp chipotle powder
- ⅛ tsp sea salt
Optional: ½ cup shredded vegan cheddar cheese
*I think you could use pretty much any (vegan/gluten-free) veggie burger in this recipe, but it helps if you use one with a spicy/mexican/southwest flavor. Also, if you don’t like spicy food, then you might want to opt for plain diced tomatoes (no chilies) instead. And don’t get too hung up on the exact spices. If you don’t have one of them on hand, no big deal. Like I said, I left ALL of the spices out (by accident) and it still tasted GREAT. Tip: use a pizza cutter to cut the tortillas into strips.
Preheat oven to 350°.
Mix all of the seasonings (chili powder through sea salt) in a small bowl.
Spray large skillet with cooking spray and heat over medium/high heat. Add onions and pepper and sauté until translucent (about 5-7 minutes). Add garlic and cook for 1 additional minute.
Add veggie burgers to skillet, break up with wooden spoon and mix thoroughly. Add beans, tomatoes, and seasoning mix to skillet. Reduce heat; simmer 5 minutes.
Spray 8″ or 9″ square baking dish/pan with cooking spray. Place half of the tortilla strips in the dish, overlapping slightly. Spoon half of veggie mixture evenly over tortilla layer.
Cover with remaining tortillas (I laid mine in the opposite direction) and then remaining veggie mixture. Top with cheese. Cover with foil and bake for 25 minutes.
If you’re not familiar with vegan cheese, it doesn’t melt the same way regular cheese does. And it really doesn’t add that much flavor. It’s more for visual appeal.
I garnished it with a few chopped green onions and served it with salsa and Tofutti vegan sour cream. This is one of those recipes that’s even better reheated on day two. Thanks again to Dawn at Florida Coastal Cooking for editing this “oldie, but goodie” recipe!
Anyone have any fabulous plans for the holiday weekend (besides making this awesome recipe, of course)?