Vegan Mexican Casserole Food

VEGAN MEXICAN CASSEROLE

Vegan Mexican Casserole image

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

Ingredients

1 tablespoon vegetable oil
½ yellow onion, diced
3 cloves garlic, diced
18 ounces soy chorizo
1 (15 ounce) can black beans
1 (15 ounce) can tomato sauce
3 tomatoes, diced
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can diced green chilies
1 package chicken taco seasoning mix
½ bunch cilantro
4 (8-inch) wheat soft taco shells
1 (8 ounce) package vegan Cheddar cheese

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

MEXICAN VEGETARIAN CASSEROLE

Mexican Vegetarian Casserole image

Make and share this Mexican Vegetarian Casserole recipe from Food.com.

Provided by Merlot

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

Steps:

Combine the first 9 ingredients.
Spoon into a lightly greased 9 x 11 inch baking dish.
Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
Bake at 350 degrees F.
for about 50 minutes.

MEXICAN LAYERED CASSEROLE VEGAN(3.5 POINTS)

Mexican Layered Casserole Vegan(3.5 Points) image

Make and share this Mexican Layered Casserole Vegan(3.5 Points) recipe from Food.com.

Provided by punkyluv

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup water
1 small onion (chopped )
1 medium green bell pepper (chopped)
1 garlic clove (minced )
15 ounces kidney beans, canned (drained and rinsed)
15 ounces black beans, canned (drained and rinsed )
1 1/2 cups frozen corn kernels
1 1/2 cups cooked brown rice
1 1/2 cups tomato sauce
4 ounces chopped green chilies
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups enchilada sauce
12 corn tortillas (soft)
green onion (finely chopped)

Steps:

Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.
Preheat the oven to 350º. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish.
Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion.
Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired.
Serving Size : 8.

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