Vegan Mexican Casserole Recipe

vegan-mexican-casserole-recipeThis is the easiest Mexican casserole and what I love about it is that it can be used as a main entree or as a dip for chips and veggies at a gathering.  I chose organic ingredients for this meal.  In many cases, organic canned beans are just about $.20 more than regular canned beans.  For corn, organic non-GMO is always a must. Even choosing organic, this was a very cheap dish to make.  Enjoy! We enjoyed ours with Sea Salt & Lime Tortilla chips and guacamole.

This will make about 6 servings.

Ingredients:

  • 1 x 15 oz can whole kernel corn, drained
  • 1 x 15 oz can black beans, rinsed well and drained
  • 1 cup salsa of choice ( I used milld)
  • 2 cups of Daiya vegan shreds + another 8 oz for topping (I used a combination of Cheddar, Pepperjack and Mozzarella)
  • 1 x 10 oz can of Rotel tomatoes with chiles (I like the cilantro/lime variety. If you like SPICY – the fire roasted variety will add a good kick)
  • 2 cups cooked rice (Wegman’s sells frozen organic rice that is already cooked. I didn’t even have to defrost it–just added it right to the bowl of ingredients)
  • Optional- 1/2 teaspoon of smoked paprika (I happen to love smoked paprika so I add it to many Mexican dishes.  It tastes amazing but is not necessary)
  • Optional- sliced olives as a toping for the casserole

Directions: Pre-heat oven to 350 degrees.  Spray a 9 x 11 baking dish with Olive oil baking spray. Combine first 7 ingredients in a large mixing bowl (except the 8 oz of cheese for topping). Transfer to baking dish.  Sprinkle the 8 oz of cheese on top and sliced olives if you are using.  Bake for about 50 minutes.  Let cool a little before you slice it. It will be ‘gooey’ so you may need to use a spatula along with a large knife for serving if you want to try to keep the ‘square’ shape. Otherwise, spoon it onto plates.  Serve with tortilla chips, avocado or guacamole.

Enjoy 🙂

 

 

Recipe: Polenta with Spanish Rice and Beans



spanish-polenta-recipe-1I found this recipe in The China Study Cookbook and thought it looked so tempting! I was right!  It’s amazing and my husband loved it too. I made a few changes from the original recipe.  Mainly just doubled the amount of polenta because I wanted a thick layer underneath the beans and rice and I love smokey flavors so I added in diced smoked tofu (organic, non GMO variety).  Also, I used organic frozen brown rice (it’s already cooked) instead of regular brown rice because that cut the cooking time down by 45 minutes. What you see below is my slightly revised recipe from the original.

Polenta with Spanish Rice and Beans

Ingredients:

For the Polenta:

  • 4 cups waterspanish-polenta-recipe-2spanish-polenta-recipe-3
  • 1.5 cups polenta corn grits
  • 1/2 teaspoon salt (optional)

For the spanish rice and beans:

  • 1 small onion, diced
  • 3 cloves garlic (or use 1.5 teaspoons mince garlic or 1/4 + 1/8 teaspoon granulated garlic
  • 1 x 14.5 ounce can diced tomato ( I always try to get a brand that says ‘BPA Free’ on the label
  • Some vegetable broth (just for sautéing so the onions and rice don’t stick to the pan)
  • 1 tablespoon (or less) chili powder
  • 1 cup frozen, organic brown rice
  • 1 x 15.5 ounce can black beans, rinse well!!
  • 1 cup salsa
  • Guacamole (to add when serving)

Preheat oven to 350 degrees Farenheit

To cook the polenta, bring the water, polenta and salt to a boil. Lower, stir often for a few minutes. It will thicken quickly. Transfer the polenta to a baking dish (I used a square dish about 13×13 or so…) and spread it evenly into the dish. (Spray baking dish with non fat cooking spray. I use olive oil spray). Leave that there and go work on the rice and beans.

Sautee your onion, garlic, and chili powder for about 3 minutes to soften onions.  Use your vegetable broth to prevent sticking. Then add in the frozen brown rice.  If anything is sticking, add another splash of broth.  Sauté another 2 minutes to mix all flavors together.  Stir in the tomatoes, then the black beans. Mix all together.

Pour the rice and bean mixture on top of the polenta mixture and smooth out with a large spoon.  Spread salsa on top of the mixture.

Bake at 350 degrees Fahrenheit for 30 minutes.  remove from oven.  When serving, add a dollop of guacamole on top.   I served mine with marinated kale greens.

 

 


Powered with Custom Code Adder
Boot Camp Monmouth County | Circuit and Interval Cross Training NJ
Cross Training Boot Camp Monmouth County