Thursday, July 6, 2017

Happy Jackson Snack Boxes #30

Chunks of avocado, diced tomatoes, vegan sour cream, Taco Casserole I veganized based partly on this recipe, and nectarine slices.

I think I've mentioned my current quest to be as frugal as possible, so this week I'm trying to eat things up rather than buying new things (other than produce from the super cheap market down the road as needed to flesh things out). And so, here we are. This casserole was so good you guys, and it was even better the next day. Also, it is gluten free in addition to being vegan, so live it up, all! No major allergens here!

Incidentally: It seems based on what I've been able to find that Goya Rancheros refried beans are vegan, but if you know otherwise, please let me know. I often get confused when products are "controversial" and they do have the mystery "natural ingredients" on the label. Goya's website crashes every time I try to ask them about this.

Enough of my anxiety about beans; here we go with this recipe.

Taco Casserole
Serves 4

1 tablespoon cooking oil
1/3 cup chopped bell pepper, any color
1/4 of a small onion, chopped
1/3 cup frozen corn
1 teaspoon chili powder
1 teaspoon cumin
Salt
1 small can red enchilada sauce
10 corn tortillas, cut into thin strips
2 1/2 slices vegan cheese (I used Chao)
1/2 can refried beans
1/4 cup shredded vegan cheese (I used Daiya cheddar style shreds)
About 6-8 black olives, sliced

Preheat oven to 400 degrees.

Cook bell pepper and onion in oil in a nonstick skillet until softened. Add corn and cook until thawed. Stir in chili powder, cumin, and salt to taste (about 1/4 teaspoon will probably do it).

Mix the refried beans with a little water if needed to make them spreadable; set aside.

Cover the bottom of a square baking dish with some of the enchilada sauce and put down a layer of half of the tortilla strips. Layer as follows: all of your beans, half of your veggies, half your remaining sauce, slices of cheese (cut to fit in a single layer), remaining tortilla strips, remaining veggies, remaining enchilada sauce, shredded cheese, and olive slices.

Bake for 15-20 minutes, or until cheese melts (it's vegan cheese; you'll need to poke at it to check) and the casserole is bubbly.

Allow to sit for about 15-20 minutes before slicing.

Top with your favorite taco toppings, such as avocado, tomato, lettuce, sour cream, more olives, etc.

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