Saturday, September 17, 2016

Vegan "Junk Food" Mexican Casserole

Our garden peppers are becoming abundant, so we went looking for recipes. When our boys were young, now 27, we made a Mexican Casserole using corn chips, salsa, cheddar cheese and chicken or beef. We have altered it to fit our needs. Any peppers could be used, our son doesn't like it spicy, so we didn't add our cayenne or jalapeno, but they could easily be added.

from our garden
Ingredients: serves 4
2 small poblano peppers
2 small banana peppers
2 small red bell peppers
2 cloves garlic, minced
1 sweet onion, diced
1 can diced tomatoes
1 can black beans, rinsed and drained
1 tsp cumin powder
1 TBS chili powder
juice of half a lime
1/4 cup fresh cilantro, minced
1/2 a bag of Daiya cheddar cheese
3-4 oz Black Bean Chips (we use Simply Tostito  Black Bean, 5 g fiber)

Directions: Water saute the peppers, garlic, and onions. Toss in the beans, tomatoes, spices, cilantro and lime juice.
Place half the chips on the bottom of a glass pan. Top with half the bean mix. Top with half the Daiya cheese. Repeat.
Bake at 350 for 20 minutes. We topped with Cashew based Sour Cream. The recipe is from Ani's Raw Food Essential

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