Vegan Tex Mex Casserole Recipe 55 Food

VEGAN TEX-MEX CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 F.
• Place the Sauce Spice/Herb Ingredients into a small bowl, mix well to combine, set aside.
• In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, jalapeno pepper, and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften the veggies.
• Add the minced garlic and tomato paste, sauté for 30 seconds, stirring constantly.
• Then add the thinly sliced cabbage, and the remaining Base Ingredients (broth and water). Stir well, place the lid on the pan and cover and sauté/steam over medium-high heat for 5 to 7 minutes to wilt the cabbage.
• In the meantime, place all the Sauce Ingredients and the Sauce Spice/Herb Mix into a bowl, whisk well to combine the ingredients, then place into the skillet. Mix well and stir to incorporate all the ingredients.
• Add the black beans, pinto beans, and corn, stir well, simmer for 5 minutes.
• Create a cornstarch slurry by combining the cornstarch and water together in a small bowl, whisk to remove any lumps, then add to the skillet.Increase the heat, stir to thicken. Cook for several minutes, then remove from the stove.
• Place the crisp corn tortillas into a plastic bag and crush/break them into small pieces by using your hands (or quickly pulsing in a food processor).
• Place 1 ½ cups of the crushed corn tortillas onto the bottom of a deep 9 x 13 casserole dish.Then add the cabbage skillet mixture, then sprinkle the remaining 1 cup of crushed tortillas on top. (Optional: Dot the top with pickled jalapeno slices).
• Place into a preheated 350 F oven and bake uncovered for 25 minutes.
• Remove from the oven and allow to set for 15 minutes to allow the flavors to marry.Serve and enjoy!

VEGAN TEX-MEX CASSEROLE RECIPE - (5/5)

Steps:

• Preheat oven to 375 deg and spray a casserole dish with cooking spray. In a large frying pan heat the oil over medium heat. Add the onion, garlic, peppers, jalapoeno and saute until softened. Season with salt and pepper. Stir in our Tex-Mex spice, corn, diced tomatoes, tomato sauce, spinach, rinsed beans rice, nutritional yeast flakes and 1/4 cup of the cheese. Heat mixture through and pour into prepared casserole dish. Sprinkle with crushed chips and the remaining cheese. Cover and bake for 15 minutes. Remove cover and cook for an additional 10 minutes or until bubbly and golden brown around the edges. Serve hot. http://www.not-too-sweet.com/vegan-tex-mex-casserole/