Fiesta Bake (adapted from Happy Herbivore)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Fiesta Bake (adapted from Happy Herbivore) calories by ingredient
Number of Servings: 4
Ingredients
-
8 oz elbow pasta
11 oz frozen corn
1 1/2 4-oz cans chopped green chilies
1 1/4 c non-dairy milk
1/3 c nutritional yeast
2 tbsp cornstarch
2 tbsp yellow miso
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp turmeric
1 c salsa
1 3/4 c diced tomatoes (no salt added)
Directions
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