2 cups tortilla chips, crushed
1 (15 ounce) can whole black beans, rinsed and drained
1 medium onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 cup salsa (not the chunky kind)
1-2 tablespoons canned chopped green chilis
1 teaspoon chipotle pepper in adobo sauce
couple handfuls vegan pepperjack cheese (I use Daiya pepperjack)
handful black olives, chopped, for garnish
1. Preheat oven to 350 degrees F and spray a casserole dish (I used a square Le Creuset 8X4") with nonstick spray. Line the bottom of the casserole dish with the chips.
2. In a medium bowl, add the black beans, the onions, red and green peppers. Add all of the salsa and mix, adjusting to your desired heat level with the adobo sauce and green chilis. Mix all well.
3. Pour into the crushed chip lined casserole. Cover with foil or lid and bake for 90 minutes, until raw veggies are soft.
4. After 90 minutes, remove lid or foil and sprinkle the cheese on top and return to oven. I broil mine for about 5 minutes, but you can also leave in at 350 degrees F to melt the cheese.
5. After cheese has melted, remove from oven and sprinkle with the chopped black olives. Allow to cool and then plate.
Source of recipe: I had leftover chips and salsa from my favorite Mexican restaurant that I didn't want to let go to waste. I hate to discard or waste food, so I developed this easy recipe.