Crowd-Pleasing Tex-Mex Casserole

26 50 595
Ingredients Minutes Calories
Prep Cook Servings
30 min 20 min 6
Crowd-Pleasing Tex-Mex Casserole
Health Highlights

Ingredients


1 tbsp Chili powder
1 1/2 tsp Cumin (ground)
1 tsp Paprika, smoked (or 1/2 tsp regular)
1/2 tsp Cayenne pepper (plus more as needed)
1 1/4 tsp Sea salt, fine
1/2 tsp Coriander, ground (optional)
1 1/2 tsp Extra virgin olive oil
1 medium Red onion (diced)
3 clove(s) Garlic (minced)
1 medium pepper(s) Orange bell pepper (diced)
1 medium pepper(s) Red bell pepper (diced)
1 medium pepper(s) Jalapeno pepper (seeded, if desired, and diced)
1 pinch Sea salt, fine
1 dash Black pepper (freshly ground)
1/2 cup Frozen yellow corn kernels (or fresh)
1 can (14 oz) Fire Roasted Diced Tomatoes (with their juices)
1 cup Tomato sauce, canned (or tomato puree)
3 cup Baby spinach (chopped; or kale)
1 can (15oz) Black beans, canned (drained and rinsed)
1 can(s) (15oz) Pinto beans, canned (drained and rinsed)
3 cup Brown rice, short-grain, cooked (or wild)
1/2 cup Mexican cheese blend (for vegans, look for a vegan shredded cheese such as Daiya)
1/2 bag(14oz) Tortilla chips, plain, white corn, salted (crushed)
1 green onion (stem) Green onion (Sliced)
1 cup Salsa, ready-to-serve
1 avocado(s) Avocado (sliced)

Instructions


  1. To make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
  2. To make the Casserole: Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.
  3. In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.
  4. Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale or spinach, beans, rice and ¼ cup of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
  5. 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 ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.
  6. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
  7. Scoop the casserole into bowls and add your desired toppings.

Notes:

Freeze this recipe to reheat it and enjoy at a later time! When freezing, omit the chips on top and simply add them to your dish when you reheat it.


Nutrition Facts

Per Portion

Calories 595
Calories from fat 172
Calories from saturated fat 37
Total Fat 19.1 g
Saturated Fat 4.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 7.5 g
Cholesterol 10.5 mg
Sodium 1703 mg
Potassium 1333 mg
Total Carbohydrate 94 g
Dietary Fiber 18.8 g
Sugars 8.9 g
Protein 21.2 g

Dietary servings

Per Portion


Grain 0.9
Meat Alternative 0.8
Milk Alternative 0.2
Vegetables 3.5

Energy sources


Pygal57%465.72261107694374213.7535716638470329%294.5901051804293215.1298874043017714%342.0817425380959115.8655053023477457%29%14%CarbohydratesFatProtein

Meal Type(s)





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