Quarantine Cuisine: Easy Tex-Mex Casserole

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Quarantine Cuisine: Easy Vegetarian Tex-Mex Casserole


  • Author: Virginia Vogel

Description

In this series of posts, we’ll share easy, healthy recipes you can make using mostly pantry staples. Our first comes from our co-founder Virginia, who makes this hearty, cheesy casserole using tofu, refried beans and jarred salsa. Eat granola for breakfast and lunch; feast on Easy Vegetarian Tex-Mex Casserole for supper!


Scale

Ingredients

1/3 cup olive oil, plus a little more if necessary

2 8-oz cakes firm tofu, crumbled to resemble scrambled eggs. Or, 1½ lb hamburger or diced chicken.

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon coriander

5 tablespoons tamari

12 corn tortillas, cut in to ¼” strips. Or, 10 ounces corn tortilla chips, lightly crumbled.

1 16-oz can refried beans

1 large yellow onion, diced

1 16-oz can corn, drained

12 ounces grated mild cheddar or Mexican-style shredded cheese 

1 16-oz jar Pace Picante Sauce (mild or medium heat)

1½ cups chopped fresh cilantro (optional)


Instructions

Preheat the oven to 350°F.

Heat a large skillet on the stove. Add the olive oil and heat on high for one minute, then add the crumbled tofu. Reduce the heat to medium high, and cook, scraping the tofu often from the bottom of the pan, adding more oil if necessary. Cook until the tofu is brown and crispy.

Turn the heat to low, and sprinkle the tofu with chili powder, coriander, and cumin. Toss to coat evenly. Sprinkle on the tamari, and toss to coat. Cook 2-3 minutes longer. Remove the pan from heat and set aside. (If using hamburger, cook in oil 8-10 minutes until brown. If using chicken, cook 5-6 minutes until brown. Set aside.)

Sprinkle tortilla strips or chips over the bottom of a 9×13″ casserole pan. Next, scoop the refried beans evenly over tortillas. Then, in layers, add the cooked tofu (or beef, or chicken), canned beans, diced onions, corn, and half of the cilantro (if using). Sprinkle cheese over all, and drizzle with Pace Picante Sauce. Finally, add the remaining cilantro.

Bake for 45 minutes, or until bubbling. (Cover lightly with foil the last 10-15 minutes to keep the cheese from getting too brown.) Remove from the oven and let sit, covered, for 10 minutes before serving.

Serve with guacamole, sour cream, and extra Picante Sauce.


Notes

  • Always use organic ingredients for your health, the health of farm workers, and the health of our Mother Earth.
  • Pace Picante Sauce is the best there is, and gives an authentic Tex-Mex flavor!
  • I use a large cast iron skillet, which takes time to heat and needs a little extra oil. If you’re using non-stick, adjust accordingly.