Chilaquiles Casserole

Chilaquiles Casserole

Mexican inspired, spicy “cheesy” goodness.  Chilaquiles Casserole a totally vegan awesome dish.

Different Vegetables or beans could be used, with equally tasty results!

Ingredients:

• 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)
• cumin
• 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

Directions:

1. Preheat oven to 400 degrees F, lightly coat a 9×13 inch baking dish with cooking spray.
2. Heat oil in a large skillet over medium high heat. Add onion and cook 4 minutes.
3. Add red pepper and jalapeno, cook an additional 4 minutes, add squash, cook for 3 minutes.
4. Add corn, beans, tomatoes, and spices, taste, add more spices if needed, cook for 3 minutes.
5. Scatter 1/2 of chips in the baking dish, top with half of vegetable mixture, 1/2 of enchilada
6. sauce, and half the cheese. Repeat layers, ending with cheese. Cover with foil.
7. Bake for 15 minutes. Remove the foil and continue baking until the casserole is bubbling and cheese is melted, about 10 minutes.
8. Serve topped with guacamole or vegan sour cream, ole.