Mexican inspired, spicy “cheesy” goodness. Chilaquiles Casserole a totally vegan awesome dish.
Different Vegetables or beans could be used, with equally tasty results!
- canola oil
- 1 onion, diced
- 2 small mexican squash, diced
- 1 jalapeno, diced
- 1 red pepper, diced
- 1 can black beans, rinsed and drained
- 3 tomatoes, seeded and chopped
- 1 1/2 c frozen corn, thawed (or fresh if you have)
- chili powder
- crushed red pepper
- salt, pepper
- 4 c (or so) broken tortilla chips (you could use torn corn tortillas but they will get softer)
- 1 recipe enchilada sauce (recipe follows) or you can use canned
- Daiya Cheese
- Guacamole or tofutti sour cream to top casserole
- Preheat oven to 400 degrees F, lightly coat a 9×13 inch baking dish with cooking spray.
- Heat oil in a large skillet over medium high heat. Add onion and cook 4 minutes.
- Add red pepper and jalapeno, cook an additional 4 minutes, add squash, cook for 3 minutes.
- Add corn, beans, tomatoes, and spices, taste, add more spices if needed, cook for 3 minutes.
- Scatter 1/2 of chips in the baking dish, top with half of vegetable mixture, 1/2 of enchilada
- sauce, and half the cheese. Repeat layers, ending with cheese. Cover with foil.
- Bake for 15 minutes. Remove the foil and continue baking until the casserole is bubbling and cheese is melted, about 10 minutes.
- Serve topped with guacamole or vegan sour cream, ole.