vegan polenta casserole

Some nights you get home late and you want to have a meal on the table in 30 minutes, BUT you also don’t want your meal to be junk or heavily processed food. Last night was one of those nights. Heck, who am I kidding? I aim for 30 minutes or less with most of my weeknight meals.

This meal is so simple, I think my four-year old could prepare it if we let him use knives or the can opener. The best part about this recipe is that you can customize it for whatever you have in your pantry, so no excuses! Get cooking!

Vegan Polenta Casserole

1 can beans, drained and rinsed (I usually use black or pinto beans. Use whatever you like/have in your pantry.)

2 cans of tomatoes, drained (Whole, diced, doesn’t matter. Use whatever you like/have.)

1 tube ready-made polenta, diced

1 small can green chiles

1 tbsp cumin

1 tsp salt

2 tbsp shredded cheddar Daiya (optional)

Vegan sour cream and diced avocado

Pre-heat the oven to 400 degrees. In an oven-proof dish, combine the beans, tomatoes, diced polenta, green chilies, cumin and salt. Stir until everything is mixed well. Top with the Daiya, if using. Bake for 20 minutes. Serve in bowls and top with a dollop of sour cream and diced avocado.

Simple right? You can add lots of other stuff to this dish to suit your tastes. Diced jalapeno, diced onion or corn kernels are all great additions.

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