Sunday, February 10, 2008

Polenta and Black Bean Mexican Casserole (vegan)

1 package of whole wheat tortillas
1 can of corn
1 can of black beans
veggie crumbles
1 onion
some marinara
1 tube polenta
1 jar Trader Joes pineapple salsa
Rice cheddar cheese shredded

Sautee onion with veggie crumbles and marinara
Mix beans, salsa, corn, and mashed polenta
Combine with onion and veggie crumbles
Rip tortillas and place on the bottom of a greased glass container
Layer the mixture with the tortillas
Top with rice cheese
Bake 350 degrees, 30 mins

Makes two large casseroles!

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