Mexican Potato Casserole [VEGAN]

Mexican Casserole inspired by THIS recipe, but definitely altered.

This was the first "vegan" recipe I made my husband try. And he actually approved of it! It made me so happy because I was very worried about him refusing to eat ANYTHING as I started my vegan journey last year.
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Ingredients:

2-3 large Russet potatoes, cubed
1 16 oz can seasoned chili beans
8 oz of canned corn, drained (half of a can)
1 cup of salsa
2 Tablespoons taco seasoning
1 Tablespoon nutritional yeast

Optional: Top with vegan cheddar.

Directions:

Mix everything together and pour into a greased pan.

Bake at 400 degrees Fahrenheit for 35 min.

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We like to eat it all on its own or with a side of rice. For leftovers, I will usually wrap it up in a tortilla with some lettuce just to switch things up a bit. Enjoy!

It's super simple, extra yummy, and a vegan dish that will satisfy non-vegans too!

And it's a great way to use up potatoes when you just have too many (this happens in our house awkwardly often)!

Enjoy!

Love,
Alaina