Fiesta Bake (adapted from Happy Herbivore)
- Number of Servings: 4
Ingredients
8 oz elbow pasta11 oz frozen corn1 1/2 4-oz cans chopped green chilies1 1/4 c non-dairy milk 1/3 c nutritional yeast2 tbsp cornstarch2 tbsp yellow miso1 tsp onion powder1 tsp garlic powder1/2 tsp paprika1/4 tsp turmeric1 c salsa1 3/4 c diced tomatoes (no salt added)
1. Cook pasta according to package directions and immediately rinse under cold water.
2. Meanwhile, make the cheese sauce by whisking nondairy milk together with nutritional yeast, cornstarch, miso, onion powder, garlic powder, paprika, and turmeric. Heat over medium heat until it thickens and then add salsa. Start with 1 cup; if the salsa is really chunky, add another 1/4 to 1/2 cup.
3. Preheat oven to 350.
4. Mix prepared cheese sauce with pasta, beans, corn, diced tomatoes, and chilies.
5. Pour mixture into a casserole dish and bake for 15 to 25 minutes, or until a crisp outer crust starts to form and the casserole is totally warm.
6. Garnish with chopped cilantro if desired.
Serving Size: Makes 4 servings
2. Meanwhile, make the cheese sauce by whisking nondairy milk together with nutritional yeast, cornstarch, miso, onion powder, garlic powder, paprika, and turmeric. Heat over medium heat until it thickens and then add salsa. Start with 1 cup; if the salsa is really chunky, add another 1/4 to 1/2 cup.
3. Preheat oven to 350.
4. Mix prepared cheese sauce with pasta, beans, corn, diced tomatoes, and chilies.
5. Pour mixture into a casserole dish and bake for 15 to 25 minutes, or until a crisp outer crust starts to form and the casserole is totally warm.
6. Garnish with chopped cilantro if desired.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 437.0
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,017.3 mg
- Total Carbs: 82.4 g
- Dietary Fiber: 8.3 g
- Protein: 17.0 g
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