Tex-Mex Casserole (GF, V, nondairy) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tex-Mex Spice Blend:
1 TBSP chili powder
1 ½ tsp ground cumin
1 tsp smoked paprika or ½ tsp regular paprika
¼ tsp cayenne pepper
1 ¼ tsp salt
Casserole:
1 ½ tsp olive oil
1 red onion, diced
3 cloves garlic, minced
1 orange bell, diced
1 red bell pepper, diced
1 jalapeno, seeded, and diced
Salt and pepper
½ cup fresh or frozen corn
1 (14 oz/396 g) can diced tomatoes, with juices
1 cup tomato sauce or tomato puree
2 to 3 cups chopped kale or baby spinach
1 (15 oz/425 g) can black beans, drained and rinsed
3 cups cooked wild rice blend or brown rice
½ cup shredded cheese (non-dairy cheese if preferred, such as Daiya brand)
1 to 2 handful corn chips
Optional Toppings:
Sliced green onions
Salsa
Avocado
Corn chips
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Directions: |
Directions:1. Make the Tex-Mex Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, and salt. Set aside
2. Make the Casserole: Preheat oven to 375 F. Oil a large (4 to 5 qt or 9 x 13) casserole dish.
3. In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeno and sauté for 7 to 8 minutes, until softened. Season with salt and pepper to taste.
4. Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale (or spinach) beans, rice, and ¼ cup of the cheese. Sauté for a few minutes and season with more salt and pepper, if desired.
5. Pour the mixture into the casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.
6. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly.
7. Scoop into bowls and add desired toppings. |
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