Monday, March 5, 2018

Veggie-Loaded Mexican Casserole


Makes one 13x9 casserole; serves 6 (possibly more)

READ THIS RECIPE COMPLETELY THROUGH BEFORE MAKING IT!


IMPORTANT NOTE: Please check out the recipe to make Mrs. Plant's The BEST Veggie Cheeze Sauce first to make sure you have all of the ingredients for it. That is what makes this recipe fabulous! This can be made beforehand--even the day before!

ADDITIONAL NOTE: I made the mashed pinto beans in the Instant Pot from dry, soaked beans. Add 1/4 onion, 1 garlic clove, 1/2 t cumin, 1/2 t salt, and water that goes 1-inch above the beans. Cook them on high pressure for 35 minutes with natural release. Then, drain MOST the water, leaving a little bit so you can mash them with a potato masher. These can also be made in advance.

8 corn tortillas (I use Food for Life brand of sprouted corn torillas)
3-4 cups of cooked and mashed fat-free pinto beans
3 cups frozen corn, defrosted
4 cups spinach, chopped finely
2 cups zucchini, diced (see update below)
2 cups riced cauliflower (see update below)
1 1/2 T salt-free Mexican seasoning (I used PlantPure Nation recipe with less pepper because I'm a Spice Weenie)
1 recipe of Mrs. Plant's The BEST Veggie Cheeze Sauce
2 packets of Frontera Red Chile Enchilada Sauce (or 16 oz of homemade or other brand)

Make Mrs. Plant's The BEST Veggie Cheeze Sauce. Set aside.
Preheat oven to 375 degrees.
Place the zucchini and riced cauliflower together in a small bowl and mix in the Mexican seasoning to coat them. Set aside.

Update on 3-8-18:
I would put the seasoned zucchini and cauliflower rice in a microwave-safe bowl with 2-3 T of water and microwave it for 2-3 minutes before adding it to this recipe. You want to make sure they are cooked some before adding into the layers.

Create TWO layers in the following order...
1. Pour 1/2 cup of enchilada sauce on the bottom of a glass 13x9 pan. Spread evenly
2. Layer 4 of the tortillas on top of the sauce.
3. Spread 1 1/2 - 2 cups of the pinto beans on top of the tortillas.
4. Sprinkle 1/2 of the seasoned zucchini-cauliflower mix over the pinto bean layer.
5. Sprinkle 1/2 of the corn over the zucchini-cauliflower layer.
6. Sprinkle 1/2 of the chopped spinach over the corn layer.
7. Pour 1/2 of the BEST Veggie Cheeze Sauce and 1/2 cup of enchilada sauce over the spinach layer.
REPEAT Steps 2-7.

Cover with foil. Bake for around 60 minutes. If your ingredients were very cold, it may take longer to cook through. Also, you may need to place the casserole dish on a baking tray so it won't drip into your oven. Serve!

1 comment:

  1. This sounds and looks amazing! Going to get all the ingredients to make this week! Love all your recipes!

    ReplyDelete