Tex Mex Casserole

Serves: 6

Source: Angela Liddon, ohsheglows.com

Ingredients for Casserole

 

  • 1 1⁄2 teaspoons (7 mL) 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
  • 1⁄2 cup (125 mL) fresh or frozen corn
  • 1 (14-ounce/398-mL) can diced tomatoes, with their juices
  • 1 cup (250 mL) tomato sauce or tomato puree
  • 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach
  • 1 (15-ounce/425-g) can black beans, drained and rinsed
  • 3 1⁄2 cups (875 mL) cooked wild rice blend or brown rice
  • 1⁄2 cup (125 mL) vegan shredded cheese, such as Daiya
  • 1 to 2 handfuls corn tortilla chips, crushed
    Ingredients
    For the Tex-Mex spice blend

    • 1 tablespoon (15 mL) chili powder
    • 1 1⁄2 teaspoons (7 mL) ground cumin
    • 1 teaspoon (5 mL) smoked sweet paprika, or 1⁄2 teaspoon (2 mL) regular paprika
    • 1⁄4 teaspoon (1 mL) cayenne pepper, plus more as needed
    • 1 1⁄4 teaspoons (6 mL) fine-grain sea salt
    • 1⁄4 teaspoon (1 mL) ground coriander (optional)Optional Toppings
    • Sliced green onions
    • Avocado
    • Salsa

 

 

Instructions:

  1. Make the Tex-Mex spice blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
  2. Make the casserole: Preheat the oven to 375°F (190°C). Oil a large (4-to 5-quart/4- to 5-L) casserole dish.
  3. 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.
  4. Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, spinach or kale, beans, rice, and 1⁄4 cup (60 mL) of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
  5. 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 1⁄4 cup (60 mL) 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 and lightly golden around the edges.
  7. Scoop the casserole into bowls and add your desired toppings.