Casserole with tortilla chips, onions, beans, vegan "chorizo", and cheese- topped with lettuce, tomato, and onion.
If you've never had enchiladas before- you're in for a treat! They are a Mexican dish consisting of corn tortillas rolled around a filling and covered with a savory sauce. This casserole is a shortcut version using some tortilla chips instead of corn tortillas. It comes together quickly and makes enough for the whole family to have as a meal. I use a vegan chorizo in mine, I'll post a link at the bottom of the blog to the one I prefer. As far as spice level- if you want this to be mild, use a mild salsa and enchilada sauce. If you like spicy, go for medium or medium or hot versions of those. Jalapeños would also make a great topper once the casserole is being served.
ENCHILADA CASSEROLE
Serves 4-6
INGREDIENTS:
10 oz pkg vegan chorizo
6-8 oz corn tortilla chips
1 c salsa
28 oz can enchilada sauce
15 oz pinto beans, drained
1/2 red onion, chopped
6 oz (1 1/2 c.) jack blend cheese
Shredded iceberg lettuce, diced tomatoes, and reserved onions- for topping
Other optional toppings: avocado, jalapeno, cilantro, radishes
DIRECTIONS:
Preheat oven to 425 F.
Cook chorizo according to package instructions. When they are almost done cooking, add in your chopped onions, and stir to combine (reserve a bit of the raw onions for your topping).
Meanwhile, put tortilla chips into a large casserole dish.
To the dish, add the salsa, enchilada sauce, and beans. Carefully stir to combine (it's ok if the chips break- they are going to break down in the sauce while cooking as well).
Evenly top this mixture with the chorizo and onion mixture and then a top layer of cheese.
Bake for 10 minutes.
Remove from oven and serve garnished with lettuce, tomato, and reserved onions.
This is the brand of vegan chorizo that I personally like to use:
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