Crowd-pleasing Tex-Mex Casserole

By Angela Liddon

Ingredients:

(for the tex mex spice blend)

1 T Chili powder

1 1/2 t Ground cumin 

1 t Smoked sweet paprika

1/4 t Cayenne pepper (plus more, as needed)

1/4 t Coriander 

1 1/4 t Sea salt 

(for the casserole)

1 1/2 t Extra virgin olive oil 

1 Red onion (diced)

3 Cloves garlic (minced)

1 Orange bell pepper (diced)

1 Red bell pepper (diced)

1 Jalapeños (seeded - or not - and diced) 

1/2 C Fresh or frozen corn 

1 14 oz can diced tomatoes with juices

1 C Tomato sauce or puree 

2-3 Cups chopped kale or spinach 

1 15 oz can black beans, drained and rinsed 

3 C Cooked wild rice blend or brown rice 

1/2 C Vegan shredded cheese, such as Daiya

1-2 Handfuls corn tortilla chips, crushed.

Sea salt and pepper

(optional toppings)

Sliced green onions

Jalapeños 

Salsa 

Avocado 

Directions:

Make the tex-me spice blend: in a small bowl, combine the chili powder, cumin, paprika, cayenne, salt and coriander.  Set aside.

Make the casserole: preheat the oven to 375.  Oil a large casserole dish.  

In a large wok, heat the oil over medium heat.  Add the onion, garlic, bell peppers and jalapeño.  Saute for 7-8 minutes until softened.  Season with salt and pepper.

Stir in the tex-mix spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice, and 1/4 cup of the vegan shredded cheese.  Saute for a few minutes and season with more salt and pepper, if desired.

Pour the mixture into the prepared casserole dish and smooth out on top.  Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cup cheese.  Cover with foil and bake for 15 minutes. Uncover the casserole dish and cook for 5-10 minutes more, until bubbly and lightly golden around the edges.  

Scoop the casserole unto bowls and add your desired toppings.