Mexican Casserole

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This is one of those dishes that you are going to want to make on repeat all winter long. It is sort of like eating enchiladas but instead of rolling everything up you layer all the ingredients. Resulting in a delicious casserole. Filled with lots of beans, a homemade enchilada sauce, corn, peppers, tortillas and a bit of vegan cheese I know you are going to love it.

RECIPE VIDEO

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This recipe is soy and nut free! It is also gluten free as long as you use corn tortillas. If you want it to have a meatier feel, feel free to add in some vegan ground beef crumbles. This pairs great with homemade guacamole, vegan nacho cheese, vegan sour cream or even a side of rice!

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I also love that this recipe makes a lot. So this is going to great for families or meal prep. This holds up great in the fridge and gets even more flavor as it sits there. I also like to save some of the enchilada sauce for when I heat it up during the week.

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Depending on how big you cut your pieces (I did 10 servings) you will get a lot of meals out of this. Filled with lots of good vitamins, minerals, fiber and plant protein! I know kids and adults are going to love it.

INGREDIENTS

Enchilada Sauce
1 can of tomatoes, fire roasted preferred [14.5oz]
1/2 cup of water
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/4 tsp cayenne
*or to spiciness preference
1/2 tsp cumin
1/4 tsp salt
*optional if you feel it needs it but remember there will be saltiness added from beans, tortillas and vegan cheese

Bean and Corn Filling
2 bell peppers, chopped [200g]
1 jalapeno, diced [30g]
1/3 onion, chopped [60g]
1 can pinto beans, drained and rinsed [15oz]
1 can black beans, drained and rinsed [15 oz]
1 1/4 cups frozen corn [180g]
1/4 cup vegetable broth
2 tsp taco seasoning

1 can refried beans [16 oz]
5 medium sized tortillas
3/4 cup vegan cheese

METHOD

  1. Preheat oven to 375F [190C].
  2. In a big pan add the vegetable broth, onions and peppers. Cook for 5 minutes on a low heat until fragrant.
  3. Then add in beans, corn and taco seasoning. Toss to mix everything and cook until beans have slightly softened and everything is fragrant. If mixture starts to look too dry you can add in more vegetable broth.
  4. Prepare enchilada sauce by adding all ingredients into a blender and blend until smooth.
  5. Cut the tortillas into strips.
  6. Heat the refried beans up for a few minutes and if necessary you can add some water to help thin it out a bit. This helps to spread it easier.
  7. To assemble the casserole add a bit of the enchilada sauce into a pan. I used a 9 x 11.
  8. Then add a layer of tortilla strips down enough to cover the pan.
  9. Next add a layer of refried beans, spread it out the best you can.
  10. Next add half of the bean and corn filling.
  11. Cover with 1/2 of the vegan cheese.
  12. For the second round of layering I did a bit differently: rest of the tortilla strips, rest of the beans, enchilada sauce, rest of the bean and corn filling, more enchilada sauce and vegan cheese.
  13. I also like to save some of the enchilada sauce for later on.
  14. Bake for 20-30 minutes until cheese is melted and casserole is bubbly.
  15. Allow the casserole to rest for 15 minutes so it has a chance to cool.
  16. Cut into it and enjoy with vegan sour cream, guacamole or whatever you like!

Makes 8-10 servings (feeds around 3-5 people)
PDF MEXICAN CASSEROLE PRINT

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