Low Bowl #28
Here we have some simple Mexican rice (the absolute easiest recipe of all, from This Savory Vegan ), Mexican black beans (recipe from She Likes Food ), avocado, homemade pico de gallo, and a somewhat improvisational enchilada casserole I made from stuff in my freezer. I'm trying to use my freezer more and this has cut down on me buying other frozen foods. I had some homemade tortillas and homemade chili in the freezer, so I decided that would be the basis for this casserole. The chili was extremely spicy, so I knew it would need a very mild enchilada sauce, and what else for that but chili gravy? (It's a Tex Mex thing.) I roughly followed a recipe for the sauce from House of Yumm , using canola oil for the fat. To make the casserole, I put a layer of sauce down in a baking dish, then a layer of tortillas. On that, I spread the chili, then added a sprinkling of vegan cheese. Then came another layer of tortillas, more sauce, and more cheese. I baked it at 375 while I made every...
