Mexican Casserole
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Ingredients
- 12 corn tortillas
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups onion, diced
- ¾ cup green pepper, diced
- 2 tablespoons garlic, minced
- 1 teaspoon Jalapeno, minced
- 1 ½ pounds of tofu, firm, crumbled
- 1 ½ cups tomato, chopped
- 1 cup black beans, cooked
- 3 tablespoons tahini
- 2 tablespoons cilantro, minced
- 2 ½ tablespoons tamari
- 1 tablespoon nutritional yeast
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon chopped parsley
- ¼ teaspoon cayenne pepper
- Celtic Sea Salt
- Black pepper
- 4 cups chili sauce
- 11/2 cups Daiya cheese
- ½ cup black olives, chopped
- 2 tablespoons cilantro, chopped
Instructions
- Preheat the oven to 350 degrees. Place oil in a saute pan on medium high heat. Add onion, pepper, garlic, jalapeno, cook for 5 minutes, stirring frequently, adding small amounts of water to prevent from sticking. Add tofu and cook for 5 minutes, stirring frequently. Place mixture in a large mixing bowl with remaining ingredients and mix well. Set aside. Lightly oil a casserole dish. Layer with 1/3 of tortillas topped with chili sauce and mixture. Top with Daitya cheese. Repeat with 1/3 more of your tortilla with spread and cheese and then the final third with mixture and cheese. Bake for 35 minutes. Top with olives and cilantro and allow to cool before serving.
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