This healthy Chickpea Tortilla Casserole recipe is totally vegan and packed not only with tons of veggies but tons of flavor!
Chickpea Tortilla Casserole
1 head cauliflower
1 onion, chopped
2 cloves garlic, minced
1/2 cup canned or bottle chopped green chilies
3 cups chopped mushrooms, cremini or white button
3 cups Brussels sprouts, halved
1/2 cup raw sunflower seeds
3 tablespoons chicken-style seasoning
2 tablespoons nutritional yeast
4 tablespoons lemon juice
2 1/2 cups cooked chickpeas (garbanzo beans)
8–10 corn tortillas
Preheat an oven to 350F.
Break off cauliflower florets and steam until tender. Set aside.
Water sauté onion, garlic, and mushrooms over medium high heat until juicy.
In 1/2 cup water, add Brussels sprouts and bring to boil. Lower heat to medium. Cover and cook about 10 minutes until tender.
Blend cauliflower with steam water, seeds, chicken-style seasoning, nutritional yeast, and lemon juice until smooth. Pour all but 1 1/2 cups of sauce into vegetable mixture. Stir in chickpeas.
Spread remaining sauce on the bottom of 9 x 13 casserole dish. Arrange one layer of tortillas on top of sauce. Spread half the vegetable/bean mixture over tortillas. Add a second layer of tortillas, and top with remaining vegetable mixture.
Bake at 350 for 15 minutes, until bubbly.
