This is probably my favorite recipe from the Oh She Glows Cookbook that I received as a gift a couple of years ago. Garrett has been bothering me for a while to make it again, and tonight I decided to. It’s an easy recipe, and fun to make…especially if you make it together as a family.
Depending on the kind of rice you use, and how long it takes to cook, I would suggest starting the cooking process at the same time as cooking all the other ingredients. If the rice cools a bit, that’s okay, it will reheat once mixed with all the other ingredients, and the casserole continues to cook more in the oven.
The desired toppings that I used tonight are; tofu sour cream, a mild salsa, and Okanagan Vegan Cheese – jalapeno flavored. I don’t like Daiya Cheese, so this is the one I suggest. Below is the recipe from the cook book, I would suggest that you pick up your own copy, and you can also visit Angela Liddon’s website Oh She Glows for more recipes.
Crowd-Pleasing Tex-Mex Casserole
Prep time 30 mins
Cook time 20 mins
Total time 50 mins
Author: Angela Liddon
Recipe type: Entree
Cuisine: Tex-Mex
Serves: 6
Ingredients
FOR THE TEX-MEX SPICE BLEND:
1 tbsp chili powder
1½ tsp ground cumin
1 tsp smoked sweet paprika or ½ tsp regular paprika
½ tsp cayenne pepper, plus more as needed
1¼ tsp fine-grain sea salt
½ tsp ground coriander (optional)
FOR THE CASSEROLE:
1½ tsp 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
fine-grain sea salt and freshly ground black pepper
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 and rinsed
3 cups cooked wild rice blend or brown rice
½ cup vegan shredded cheese, such as Daiya
1-2 handful corn tortilla chips, crushed
OPTIONAL TOPPINGS:
Sliced green onions
Salsa
Avocado
Corn Chips
Cashew Cream (recipe in the book)
Instructions
Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
Make the Casserole: Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.
In a large wok, 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, if desired.
Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and ¼ 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 ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.
Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
Scoop the casserole into bowls and add your desired toppings.
Notes
Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.