Crowd Pleasing Tex Mex Casserole (Oh She Glows)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Tex-Mex spice blend◾1 T chili powder◾1 1/2 tsp ground cumin◾1 tsp smoked paprika OR 1/2 tsp regular paprika◾1/4 tsp cayenne pepper, plus more as needed◾1 1/4 tsp fine grain sea salt◾1/4 tsp ground corianderFor the Casserole◾1 1/2 tsp extra virgin olive oil◾1 red onion, diced◾3 cloves garlic, minced◾1 orange bell pepper, diced◾1 red bell pepper, diced◾1 jalapeno, seeded and diced◾Fine grain sea salt and freshly ground black pepper◾1/2 C fresh or frozen corn◾1 14 oz can diced tomatoes, with their juices◾1 C tomato sauce or tomato puree◾2-3 C chopped kale leaves or baby spinach◾1 15 oz can black beans, drained and rinsed◾3 C cooked wild rice or brown rice◾1/2 C vegan shredded cheese (I skipped this as I don’t care for the taste)◾1 or 2 handfuls corn tortilla chips, crushed◾Optional toppings – sliced green onions, salsa, avocado or more corn chips
Combine the Tex-Mex spice blend ingredients in a small bowl and set aside.
Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish
In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened. Season with salt and black pepper.
Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using). Saute a few more 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 1/4 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 lightly golden around the edges.
Scoop the casserole into bowls and add your desired toppings.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ZUMBAJUNKY.
Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish
In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened. Season with salt and black pepper.
Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using). Saute a few more 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 1/4 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 lightly golden around the edges.
Scoop the casserole into bowls and add your desired toppings.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ZUMBAJUNKY.
Nutritional Info Amount Per Serving
- Calories: 288.2
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 701.0 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 8.6 g
- Protein: 9.6 g
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