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Mexican-Style Casserole (Gluten Free + Vegan)

8:55 PM


The challenge: to make my sister a healthy casserole. She so kindly Rupert-sat for us while we were in Charleston last month and all she asked for was a healthy casserole. We figured we couldn't really go wrong with this one—it's full of flavor but not full of terrible ingredients. The black beans provide some filling protein to satisfy without meat and the veggies offer some great nutrients, while the tortillas add texture and the bit of cheese alternative provides a creamy deliciousness.

The jalapeño gives this a medium heat level, so reduce it or eliminate it if you need something more mild.


Ingredients:

2 bell peppers (we used one red and one green, for color), diced
1/2 onion, diced
2 garlic cloves, diced
1 jalapeño, diced
1 cup frozen corn
1 can refried black beans
1 can enchilada sauce (make sure to check for gluten)
6-7 small corn tortillas, cut into four 1-inch (ish) strips
1 tsp. cumin
1 tsp. chili powder
1 1/2 cup cheese alternative, shredded (we used Go Veggie Mexican Style Shreds)
1 tbsp. olive oil
guacamole, sour cream alternative and cilantro for garnish, if desired

preheat your oven to 400˚F

1. Roast Your Veggies
Drizzle 1/2 tbsp. olive oil into a sauté pan on medium-high heat. Once the oil is hot, drop in your corn and let it roast for several minutes. Shake the pan once. When the corn starts to brown, sprinkle on 1/2 tsp. cumin and 1/2 tsp. chili powder. Stir and allow it to roast for another minute, then set it aside. Roast the bell peppers, onion, garlic and jalapeño together by repeating the corn instructions.

2. Prep Your Fillings
Mix your corn and pepper mixture. Thin out your black beans to make them easier to spread by scooping them into a bowl, adding 3-4 tbsp. of water and stirring.

3. Layer Your Casserole 
Spoon a thin layer of enchilada sauce into a 9x9 pan, barely coating the bottom. Cover the sauce with a layer of tortilla strips. Gently spoon on 1/3 of your black beens. Sprinkle on 1/3 of your corn/pepper mixture, then lightly cover the veggies in cheese. Repeat your layers—sauce, tortillas, beans, corn/pepper mix, cheese—two more times until the pan is full.

4. Bake, Cool & Serve
Bake at 400˚F for 15-20 minutes. Remove from the oven and allow to cool for at least 5 minutes before serving.

Let us know what you think!


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1 comments

  1. Your recipes are great, I just reviewed and modified one you posted in 2012, Gluten Free Yeast Free Bagel Recipe. I just made a blog about all things Gluten Free and Yeast Free, WanderingWheatless.BlogSpot.com

    ReplyDelete

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