Vegan Tex Mex Casserole Recipe 55
VEGAN MEXICAN CASSEROLE
This is a Mexican casserole recipe from my mother that I translated to vegan. I love this recipe and so does my non-vegan wife. (I add real cheese to her portion and top it with real sour cream.) It is easy to change and transform to make it your own. Enjoy!
Provided by David Steenhoek
Categories Main Dish Recipes Casserole Recipes
Time 1h6m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
- Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
- Bake in the preheated oven until bubbling hot, about 30 minutes.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 42.4 g, Fat 20.2 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 6.8 g, Sodium 2413.3 mg, Sugar 5.1 g
VEGAN TEX-MEX CABBAGE CASSEROLE
Hearty, wholesome, and oh-so-satisfying, this oil-free Vegan Tex-Mex Cabbage Casserole is loaded with irresistible Tex-Mex flavors and nourishing veggies.
Provided by Monkey and Me Kitchen Adventures
Categories Dinner
Time 1h
Number Of Ingredients 30
Steps:
- Preheat the oven to 350 F.
- Place the Sauce Spice/Herb Ingredients into a small bowl, mix well to combine, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, jalapeno pepper, and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften the veggies.
- Add the minced garlic and tomato paste, sauté for 30 seconds, stirring constantly.
- Then add the thinly sliced cabbage, and the remaining Base Ingredients (broth and water). Stir well, place the lid on the pan and cover and sauté/steam over medium-high heat for 5 to 7 minutes to wilt the cabbage.
- In the meantime, place all the Sauce Ingredients and the Sauce Spice/Herb Mix into a bowl, whisk well to combine the ingredients, then place into the skillet. Mix well and stir to incorporate all the ingredients.
- Add the black beans, pinto beans, and corn, stir well, simmer for 5 minutes.
- Create a cornstarch slurry by combining the cornstarch and water together in a small bowl, whisk to remove any lumps, then add to the skillet.Increase the heat, stir to thicken. Cook for several minutes, then remove from the stove.
- Place the crisp corn tortillas into a plastic bag and crush/break them into small pieces by using your hands (or quickly pulsing in a food processor).
- Place 1 ½ cups of the crushed corn tortillas onto the bottom of a deep 9 x 13 casserole dish.Then add the cabbage skillet mixture, then sprinkle the remaining 1 cup of crushed tortillas on top. (Optional: Dot the top with pickled jalapeno slices).
- Place into a preheated 350 F oven and bake uncovered for 25 minutes.
- Remove from the oven and allow to set for 15 minutes to allow the flavors to marry.Serve and enjoy!
Nutrition Facts : ServingSize A plate, Calories 220 calories, Sugar 6.5 g, Sodium 156.7 mg, Fat 2.6 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 42.3 g, Fiber 10.4 g, Protein 9.9 g, Cholesterol 0 mg
VEGAN TEX-MEX CASSEROLE RECIPE - (5/5)
Provided by á-77268
Number Of Ingredients 18
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/
TEX-MEX CASSEROLE
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!
TEX-MEX CASSEROLE
Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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