Southwestern Casserole | Dinner

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.

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