Vegan Zucchini and Bean Casserole

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 large zucchinis, diced
• 1 (14-ounce) can white beans, drained and rinsed
• 1 (14-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes, drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt, to taste
• 1/4 teaspoon freshly ground black pepper, to taste
• 1 tablespoon nutritional yeast (optional)

Directions

1. Preheat oven to 350°F (176°C).
2. Heat oil in a large skillet over medium heat. Add onion and garlic and sauté for 5 minutes.
3. Add zucchini and sauté for another 3 minutes.
4. Add beans, tomatoes, chili powder, cumin, oregano, salt and pepper and stir to combine. Simmer for 10 minutes.
5. Transfer the mixture to an 8x8-inch baking dish and sprinkle with nutritional yeast, if using.
6. Bake for 25 minutes or until the top is golden and the casserole is heated through.
7. Serve and enjoy!

Interesting Facts

• This vegan zucchini and bean casserole is a great source of plant-based protein, fiber, and vitamins and minerals.
• Feel free to switch up the beans and vegetables to suit your tastes.
• This casserole is perfect for meal-prepping and will keep in the refrigerator for up to 5 days.