Vegan Tex Mex Casserole Recipe 55

TEX-MEX CASSEROLE

Tex-Mex Casserole image

Provided by Ben Scheribel

Number Of Ingredients 16

Ingredients

8-10 oz of diced mushrooms (I used baby portabella)
1 can (15 oz of organic black beans (cooked))
½ medium size onion (diced)
½ medium size bell pepper
2 tablespoons of diced garlic
1 small to medium zucchini
1 small to medium yellow squash
6 large corn tortillas (cut each in quarters to layout easier)
1 large jalapeño
½ cup Spanish rice (cooked)
8 oz vegan cheese shreds
10 oz of green enchilada sauce
Pink Himalayan salt
Red chili flakes
Smoked paprika
Avocado oil

Steps:

Preheat oven on 400 degrees.
Heat cast-iron skillet (or regular skillet) on medium-high and pour in a couple of tablespoons of avocado oil. Add small amount of diced onions and garlic. Cook until translucent or brown in color and add diced mushrooms. Downgrade heat to medium and cook for 3-5 minutes and remove from heat.
You like layers? I do! Now it's time to layer up! In an oven baking pan (9"x13" or similar size) pour enough enchilada sauce to cover the bottom. Not too deep...just completely covered.
Next, place enough corn tortilla slices to cover bottom of pan...then layer with zucchini slices. On top of the slices will be Spanish rice, and then layer with black beans. Season with salt, chili flakes and paprika to your liking before next layer.
Let's stack some more. Layer with the following in this order: tortilla slices, then squash and now the mushrooms. Make sure to spread evenly.
Almost ready for the oven. Add the bell peppers, jalapenos, onions, more seasonings and then the cover the top with vegan cheese shreds and leftover enchilada sauce if you like it super saucy!!! Cover and cook in the oven for 20-25 minutes.
Allow to cool and ENJOY!

VEGAN TEX-MEX CASSEROLE RECIPE - (5/5)

Vegan Tex-Mex Casserole Recipe - (5/5) image

Provided by á-77268

Number Of Ingredients 18

Ingredients

1 1/2 tsp olive oil
1 onion
3 cloves garlic minced
1 yellow papper diced
1 green pepper diced
1 jalepenio diced
sea salt to taste
pepper to taste
1/2 cup corn fresh or frozen
1 14 oz can diced tomatoes with their juices
1 cup tomato sauce
1 serving Tex-Mex Spice Blend
1/4 cup nutritional yeast flakes
3 cups spinach chopped
1 15 oz can black beans rinsed and drained
2 cups basmati rice cooked
1/2 cup vegan cheese like Daiya
1 handful tortilla chips crushed

Steps:

Preheat oven to 375 deg and spray a casserole dish with cooking spray. In a large frying pan heat the oil over medium heat. Add the onion, garlic, peppers, jalapoeno and saute until softened. Season with salt and pepper. Stir in our Tex-Mex spice, corn, diced tomatoes, tomato sauce, spinach, rinsed beans rice, nutritional yeast flakes and 1/4 cup of the cheese. Heat mixture through and pour into prepared casserole dish. Sprinkle with crushed chips and the remaining cheese. Cover and bake for 15 minutes. Remove cover and cook for an additional 10 minutes or until bubbly and golden brown around the edges. Serve hot. http://www.not-too-sweet.com/vegan-tex-mex-casserole/

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