https://www.copymethat.com/r/w8jxshSbk/vegan-mexican-casserole/
14737902
dU678g8
w8jxshSbk
2024-05-18 17:14:30
Vegan Mexican Casserole
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Ingredients
- subheading: FOR THE TEX-MEX SPICE BLEND:
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked sweet paprika or ½ tsp regular paprika
- ½ tsp cayenne pepper, plus more as needed
- 1¼ tsp fine-grain sea salt
- ½ tsp ground coriander (optional)
- subheading: FOR THE CASSEROLE:
- 1½ tsp 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
- ½ cup fresh or frozen corn
- 1 (14-ounce) can diced tomatoes, with their juices
- 1 cup tomato sauce or tomato puree
- 2 to 3 cups chopped kale leaves or baby spinach
- 1 (15-ounce) can black beans, drained and rinsed
- 3 cups cooked wild rice blend or brown rice
- ½ cup vegan shredded cheese, such as Daiya
- 1 to 2 handful corn tortilla chips, crushed
- subheading: OPTIONAL TOPPINGS:
- Sliced green onions
- Salsa
- Avocado
- Corn Chips
- Cashew Cream (recipe in the book)
Steps
Directions at partyinmyplants.com
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