Cheezy Vegan Mexican Black Bean Casserole

Ingredients

• 1 tablespoon extra virgin olive oil or any vegetable oil
• 1 medium onion
• 4 cloves garlic
• 1 stalk celery
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon cayenne
• red chili powder
• spice
• 6 tablespoons tomato paste
• 30 ounces black beans . Rinse and drain the beans before using.
• 1/2 cup water or vegetable stock
• salt
• ground black pepper
• 1/2 cup vegan cheddar cheese shreds
• 2 tablespoons cilantro
• 1 tablespoon extra virgin olive oil or any vegetable oil
• 1 medium onion finely chopped
• 4 cloves garlic minced or crushed
• 1 large bell pepper I used a green bell pepper. Any color is fine
• 1 teaspoon Mexican oregano replace with marjoram if you don't have this. See notes above to learn how this is different from Mediterra…
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon cayenne tweak to your spice tolerance
• 6 tablespoons tomato paste
• 30 ounces black beans two cans. Rinse and drain the beans
• 1/2 cup water or vegetable stock
• salt
• ground black pepper
• 1/2 cup vegan cheddar cheese shreds
• 2 tablespoons cilantro finely chopped, for garnish, optional

Nutrition

• Calories : 360 calories
• Carbohydrate : 62 grams
• Fat : 5 grams
• Fiber : 23 grams
• Protein : 20 grams
• SaturatedFat : 0.5 grams
• Sodium : 1620 milligrams
• Sugar : 6 grams