Welcome to Vegan-cooking, Texas-style! Forgive the paper plates... did I mention that we're in the middle of a log home build? Amazing-crazy! So, paper plates make life easier right now... and they definitely look good with some Tex-Mex Casserole piled on top!
The best Tex-Mex Casserole I have ever made... and it is Whole-Food, Plant-Based Delicious!!
If you're on the fence about this whole plant based food thing, please do me one little favor and make this dish.
It even fooled friends we had over the Lake Place {yes!} They never even suspected the 2 cups of fresh baby spinach tucked into the savory mix!
And it is so easy to make... Here's the recipe and a few pics to make it fun.
Ordinary ingredients that you can find anywhere...
except for the Vegan cheese and sour cream...
Our local Kroger carries both in their Natural Food section...
and they are surprisingly good!
So, here's the recipe, from the Oh She Glows Cookbook,
courtesy of Angela Liddon:
Crowd-Pleasing Tex-Mex Casserole
Prep time
Cook time
Total time
Author: Angela Liddon
Recipe type: Entree
Cuisine: Tex-Mex
Serves: 6
Ingredients
- FOR THE TEX-MEX SPICE BLEND:
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked sweet paprika or ½ tsp regular paprika
- ½ tsp cayenne pepper, plus more as needed
- 1¼ tsp fine-grain sea salt
- ½ tsp ground coriander (optional)
- FOR THE CASSEROLE:
- 1½ tsp extra-virgin olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded, if desired, and diced
- fine-grain sea salt and freshly ground black pepper
- ½ cup fresh or frozen corn
- 1 (14-ounce) can diced tomatoes, with their juices
- 1 cup tomato sauce or tomato puree
- 2-3 cups chopped kale leaves or baby spinach
- 1 (15-ounce) can black beans, drained and rinsed
- 3 cups cooked wild rice blend or brown rice
- ½ cup vegan shredded cheese, such as Daiya
- 1-2 handful corn tortilla chips, crushed
- OPTIONAL TOPPINGS:
- Sliced green onions
- Salsa
- Avocado
- Corn Chips
- Cashew Cream (or Tofutti Sour Cream!)
Instructions
- Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
- Make the Casserole: Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.
- In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.
- Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and ¼ cup of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
- Pour the mixture into the prepared 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.
- Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
- Scoop the casserole into bowls and add your desired toppings.
As you can see by the pictures, I didn't need a wok (good-old frying pan worked great) and I opted not to add the jalepenos... (just depends on how hot you like it!)
Hello, Delicious... !!!
Tasty, Healthy and So Amazing!
Enjoy!
Angela Liddon has done an excellent job of gathering superb plant-based recipes.
Her website is a wonderful addition to your whole-food, plant-based file cabinet!
Her website is a wonderful addition to your whole-food, plant-based file cabinet!
Check out Angela's website at
Tips for the Journey.
You can so do this!!
Love, Always,
Jane
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