Vegetarian Mexican Casserole With Black Beans Food

ROASTED VEGGIE ENCHILADA CASSEROLE

Steps:

• To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
• Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
• When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
• To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
• Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
• Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
• Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
• Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
• Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

VEGETARIAN MEXICAN CASSEROLE RECIPE

Steps:

• Preheat oven to 350ºF
• Mince garlic, then chop bell peppers, onions, zucchini, and slice the avocado. Drain and rinse corn and black beans. Cut tortillas into squares.
• Heat 2 tsp of olive oil in a large skillet over medium heat. Sauté garlic, bell peppers, and onions until just fragrant and starting to soften.
• Add cumin, chili powder, oregano, black beans and corn. Stir to combine.
• Layer bean mixture, avocado, tortillas, and cheese if you're using it. Repeat.
• Cover with foil and bake for 10-20 minutes.
• Remove from the oven and serve immediately. Top with cilantro, green onions, olives, cheese, and greek yogurt.

VEGAN MEXICAN CASSEROLE

Steps:

• Preheat oven to 400 degrees F and grease 9×13 inch baking pan.
• Dice the bell peppers, jalapeno, and onion. Add small amount of cooking spray or oil to large skillet over medium heat. Add bell peppers, jalapeno, and onions, and sprinkle with half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Stir to coat evenly, then cook for 3-5 minutes until veggies begin to soften. Remove and set aside. Repeat the roasting process with the corn, sprinkling with remaining half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Remove from heat after 3-5 minutes. Sprinkle all roasted veggies with a little bit of salt and toss to coat.
• Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
• To create casserole, spread a little bit of sauce (about 1/2 cup) on the bottom of the pan. Start by layering in this order: half of the tortilla strips, all the refried black beans, half of the veggies (peppers, onions, and corn), half of the sauce, half of the cheese. Repeat by creating new layer with remaining half of tortilla strips, veggies, sauce, and cheese.
• Cover with foil and bake for about 20 minutes until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, and additional chopped black olives.

MEXICAN VEGETARIAN CASSEROLE

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 PASTA AND BLACK BEANS (VEGETARIAN)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
• In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
• Add in garlic and saute for 2 minutes.
• Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
• Add in cream cheese, stir until heat through and combined.
• Add in black beans and cooked pasta, stir until combined and heated through.
• Season with salt and black pepper to taste.
• Top with grated cheddar cheese if desired.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.