Serve up this spicy dish taco-style! You can scoop this casserole into
warmed corn tortillas for an easy, handheld serving option.
4 large red potatoes, diced
1 (15-ounce) can black beans, drained
1 large onion, diced
1 jalapeño, seeded and diced
1 tablespoon vegan margarine
1 (15-ounce) can diced tomatoes
4 ounces button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded vegan Cheddar cheese
1. In a 4-quart slow cooker, stir
all ingredients together except the vegan cheese.
2. Cover, and cook on low for 8–9 hours.
3. Stir in the cheese shortly before serving.