Tex Mex Casserole

Tex Mex Monday! This is another ‘Oh She Glows‘ recipe and one of our favorites so far. I’m sure people eat the casserole as is, but we make a Tex Mex salad with it and add fresh lettuce, tomato, and avocado. I would highly recommend making the Cashew Cream with this meal . . . I don’t think I could eat it without! I also had leftover Buffalo Bites that went perfectly with this Tex Mex Salad ❤

Tex Mex Casserole Spices Ingredients

Ingredients – Tex Mex Spice Blend

-1 Tablespoon chili powder
-1½ teaspoon ground cumin
-1 teaspoon smoked sweet paprika or ½ tsp regular paprika
-½ teaspoon cayenne pepper, plus more as needed
-1¼ teaspoon pink himalayan salt
-½ teaspoon ground coriander

Tex Mex Casserole Ingredients

Ingredients – Tex Mex Casserole

-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
-pink himalayan salt & black pepper to taste
-½ cup fresh or frozen corn
-1 (14-ounce) can diced tomatoes, with their juices
-1 Cup tomato sauce or tomato puree
-2-3 cups chopped kale leaves or baby spinach
-1 (15-ounce) can black beans, drained & rinsed
-3 cups cooked wild rice blend or brown rice
-½ cup vegan shredded cheese, such as Daiya, optional
-1-2 handful corn tortilla chips, crushed, optional

Optional Toppings
Sliced green onions

Salsa

Avocado

Tomato

Corn Chips

Cashew Cream (At the bottom of the page)

Directions

-Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, & coriander. Set aside
-Make the Casserole: Preheat the oven to 375 °F. Line a large casserole dish with oil
-In a large pan, heat the oil over medium heat. Add the onion, garlic, bell peppers, & jalapeño & sauté for 7 – 8 minutes, until softened. Season with salt & black pepper, if desired
-Stir in the Tex-Mex Spice Blend, corn, diced tomatoes & their juices, tomato sauce, kale, beans, rice & ¼ cup of the vegan shredded cheese, if using. Sauté for a few minutes & season with more salt & black pepper, if desired
-Pour the mixture into the prepared casserole dish & smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil & bake for 15 minutesTex Mex Casserole
-Uncover the casserole dish & cook for 5 – 10 minutes more, until bubbly & slightly golden around the edges
-Scoop the casserole into bowls & add your desired toppings

Tex Mex Casserole Insta

Ingredients – Cashew Cream

-1 1/2 Cups raw cashews, soaked
-3/4 Cup water
-2 Tablespoons fresh lemon juice
-2 teaspoons apple cider vinegar
-Scant 1/2 teaspoon pink himalayan salt

Directions

-Place cashews in a bowl & cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews & soak for 1 hour. Rinse & drain
-Place the drained cashews in food processor
-Add the water, lemon, vinegar, & salt. Blend on high until super smooth. You might have to stop to scrape down the blender now & then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week

XOXO

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