Aha, found a few more soups/casserole in my "stash", I knew I had 'em!! I know you're vegan, but I'll leave the recipes intact for you to substitute (or eliminate) as you desire . . .
Tortilla Black Bean Casserole
2 cups onion(s) chopped
1 1/2 cup green pepper chopped
1 14.5-ounce can tomatoes cut up
3/4 cup picante sauce (salsa) mild or medium
2 cloves garlic minced
2 tsp. ground cumin
2 15-ounce cans black beans, drained (can also use 1 can black beans, 1 can of kidney beans if desired)
12 6-inch corn tortillas
2 cups shredded Monterey Jack or Cheddar/Jack combo cheese
In a large skillet, combine onion, green pepper, undrained tomatoes, picante sauce, garlic and cumin. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Stir in the beans.
In a 13 x 9 baking pan (lasagna pan size or so), spread 1/3 of the bean mixture over the bottom. Top with half of the tortillas, overlapping as necessary, and then half of the cheese (1 cup). Add another 1/3 of the bean mixture, remaining tortillas and bean mixture. Cover and bake at 350 degrees F. for 30 to 35 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes.
Top with optional items if desired: sliced tomatoes, shredded lettuce, green onions, sliced black olives, sour cream, salsa.
Slow Cooker Black Beans
16 ounces dry black beans rinse, drain
5 garlic cloves minced
1 bell pepper chopped
1 large onion chopped
2 bay leaves
28 ounces canned diced tomatoes undrained
28 ounces water
2 T olive oil
1/2 tsp cumin
1/2 tsp oregano
1 tsp. salt
a dash or two of chili pepper flakes you can use canned green chilis, fresh chopped hot pepper, etc.
Stir all ingredients together in the crock pot/slow cooker.
Turn to HIGH and cook for 8 hours or until beans are tender.
Remove bay leaves.
Serve over freshly cooked rice and, preferably (in my opinion) lots of grated cheddar cheese.
Black Bean Soup
4-15oz cans black beans
3 slices bacon chopped
1 tbl olive oil
1-12oz bottle beer
1/2 cup water
1 tsp dry sherry
3/4 cup diced onion
1/2 cup diced green peppers
2 tsp minced garlic
1/4 tsp ground cumin
2 tsp tobasco
to taste adobo seasoning
Heat oil in a pot on medium heat.
Add the chopped bacon and sauté for 1 minute.
Add the peppers, onions and garlic. Sauté for approximately 2 minutes.
Add the beer and Tabasco sauce, and bring to a boil.
Add 3 cans of beans with their juice and bring back to a boil.
Using a hand held kitchen blender, puree the soup until smooth.
Add the remaining 1 can of beans and bring back to a boil.
Add the Sherry wine, and season to taste with Adobo seasoning or salt and pepper.
Serve hot with sour cream or steamed rice.
10 tortilla, tear into quarters
1 can black beans
1 can corn
2 cups salsa
2 cups cheese (any kind) shredded!!
heat oven to 350. best if made in square 9x9 pan.
mix beans, corn and salsa together in a bowl. lay a layer of tortilla pieces on the bottom, add 1/3 of the mixture, 1/3 of the cheese. repeat til pan is fulL!
cook 20-25 minutes until cheese is melted and dish is heated all the way through--easy and delicious! top with sour cream if desired