Serves 6 | 30 minute prep | 20- 30 minute cook
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked sweet paprika, or 1/2 teaspoon regular paprika
- 1/4 teaspoon cayenne pepper
- 1 1/4 teaspoons sea salt
- 1/4 ground coriander
- 1 1/2 teaspoons 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
- sea salt and freshly ground black pepper
- 1/2 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 or brown rice
- 1/2 cup Daiya cheddar cheese
- 1 to 2 handfuls corn tortilla chips, crushed
- sliced green onions
- corn chips
- cashew cream (refer to Fiesta Potato Chips post)
Combine the first 6 ingredients and set aside.
Preheat the oven to 375 degrees. Oil a large casserole dish.
In a large skillet, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño, and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper.
Stir in the spices, corn, diced tomatoes, and their juices, tomato sauce, kale, beans, rice, and 1/4 cup of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cup cheese. Cover with foil and bake for 15 minutes.
Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
Scoop the casserole into bowls and add the toppings.
Sourced from: Liddon, Angela. “Crowd-Pleasing Tex-Mex Casserole.” The Oh She Glows Cookbook.