Cheesy Layered Tex-Mex Casserole
Gosh I love Mexican food and this dish has everything there is to love all in one pan! Here’s another kicker, it’s all vegan. Now don’t be too disappointed because this dish doesn’t just have “cheesy” in the title for no reason. Nestled within the layers of black beans, spicy quinoa, and sautéed peppers is a vegan nacho cheese dip that is to die. I guarantee no-one, I mean no-one, will notice that this nacho cheese contains no dairy! This particular dish makes the perfect dinner option or a great dip with chips for any party or gathering. It is a great option for those who are lactose intolerant as well. It will most definitely leave you feeling satisfied without all of the guilt often left from a Mexican meal. This simple, yet satisfying dish is sure to please any crowd, meat and non-meat eaters alike. Enjoy!
Here’s the break down…
Ingredients for Vegan Nacho Cheese Dip:
2/3 c. cashews (soaked in water overnight)
1 c. water
4 oz. jar of pimentos; drained
½ c. nutritional yeast
Juice of 1 lemon
½ tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
¼ tsp. cumin
Dash of cayenne
Salt to taste
*Salsa to stir in for more texture and spice (optional)
Process all ingredients in a food processor or high speed blender. If using a high speed blender just blend until smooth. If using a food processer, once the mixture is mixed and cashews are fine, transfer mixture to blender to blend until smooth.
Pour mixture into a small saucepan and set stove to medium to medium-high heat. Stir occasionally until dip is hot and ready to dip. That’s it! Now enjoy with chips and try not to eat all of this dip before preparing the casserole. Might be tricky….
Ingredients for Cheesy Layered Tex- Mex Casserole:
1 red, yellow, and orange pepper; chopped
2 tbsp. extra virgin olive oil
¾ c. cooked quinoa
1 tbsp. cumin
1 tbsp. chili powder
1 tbsp. garlic powder
Dash of cayenne
1 14 oz. can of black beans; drained and rinsed
1 small onion; chopped
1 tbsp. minced garlic
1 tomato; chopped
¼ cup of finely chopped jalapeno
Salt and pepper to taste
1 c. of vegan cheese (I used Go Veggie Mozzarella shreds)
*salsa (optional topping)
Rinse quinoa and put in stovetop saucepan. I cooked 1 cup and just saved the rest to use at a later time. For 1 cup of quinoa add 2 cups of water and bring to a boil. Cook for 11-12 minutes or until water is absorbed. Remove pot from heat and place a paper towel on top of opened pot and then place lid back on top trapping the paper towel in between. The paper towel will absorb any extra moisture. After five minutes fluff quinoa with fork and add spices (cumin, chili powder, garlic powder, cayenne, salt and pepper). Stir in ¼ cup of the vegan cheese into quinoa. Set mixture aside.
Next sauté chopped onion and garlic in olive oil in medium saucepan for approximately 5 minutes. Add chopped jalapeno and stir around cooking for a few more minutes. Add beans. Mash beans slightly with spoon. Add chopped tomato and salt and pepper to taste. Stir everything together and remove from heat setting aside.
Finally chop peppers into small pieces and put in pan with olive oil over medium-high heat. Cook stirring around some, until peppers have some dark edges and are tender.
Now is time to prepare the layered casserole. Spray a square glass dish with cooking spray. First spread the black bean mixture on the bottom of the dish pressing the mixture so it is compact. Add quinoa mixture on top of bean mixture and press again so it’s compact. Next pour nacho cheese dip on top. Top off with peppers, salsa, and a sprinkling of vegan cheese.
Bake casserole at 350 degrees covered in foil for 20 minutes. Remove foil and bake another 5-7 minutes until top layer is getting crispy and bubbling. Serve up with tortilla chips and a fork. The best part about this dish is it tastes just as delicious the next day re-heated. So dive in and enjoy the best Mexican food has to offer with a vegan twist.
MEET THE BLOGGER
Hi yall! My blog “Cooking with Crago” is where vegetarian cuisine meets flavor. All of my recipes are inspired by my vegetarian lifestyle and many, many failed trials in the kitchen. It’s a great feeling to finally get a recipe right and I enjoy being able to share these successful meals with all of you. You can find my recipes over at www.cookingwithcrago.blogspot.com and follow me on Instagram for #instarecipes that are quick, simple, and just as delicious. Have fun in the kitchen!
Until next time,