Recipes:

Kitchen Sink Mexican Casserole

This recipe was created by Karen Wiens on 1/29/15.

We’re calling this one “kitchen sink” because we just used what we had on hand… You could use flour tortillas if you don’t have corn, use different veggies, different kinds of beans… you get the idea. Amounts on some ingredients are a rough estimate but enough to get you started… this is the kind of recipe we’ll make on a night when it’s nearly time to eat and we haven’t planned anything. Just pull whatever you have out of the pantry and fridge and throw it all together.
Note: This is a layered dish, so the ingredients are not added all at once in their entirety, but a layer at a time using about a third (or half, in some cases) of a can or amount each time. Experiment with amounts on your own – this is meant to be quick and easy!
Serves 4
15 minutes to prepare
20 minutes to cook
Ingredients
1 can green enchilada sauce, about 19 oz (separated)
8 corn tortillas
1 can black refried beans, (separated)
2/3 cup vegan pepperjack style shreds , (separated)
1/2 red onion, sauted
1/2 cup fire roasted green chilies, (separated)
1/2 can corn
2 teaspoons chili powder
2 teaspoons cumin
Directions
Preheat oven to 375 degrees. Saute onions (and bell peppers if you want). Spray a casserole dish with cooking spray and then cover the bottom with green (or red!) enchilada sauce.

Tear corn tortillas into quarters and layer them, overlapping a little.

We preheated the beans and added chili powder and cumin and bit of salt to them. Then layered them on the tortillas and topped with daiya cheese.

Next, some green chilis.

Another layer of corn tortillas, torn into quarters.

Some corn, we used about a half of a can, and some sauted onions.

More enchilada sauce.

Another layer of beans, green chilis, cheese and corn tortillas

A little more enchilada sauce and some more daiya. Ok, that’s it. Pop it into the oven until it’s heated through and the enchilada sauce is bubbling around the edges. About 20 minutes or so.

Dice up your tomatoes, cilantro and lettuce and get your garnishes ready. Maybe make some guacamole?

Easy and delicious!

Here is another variation:
This time we used red enchilada sauce and we had some red peppers which I love in all mexican dishes. We used black beans instead of refried beans and added a can of Original Rotel tomatoes and green chilies.












Stella thinks she doesn’t like beans… she loved this!!

Note: This is a layered dish, so the ingredients are not added all at once in their entirety, but a layer at a time using about a third (or half, in some cases) of a can or amount each time. Experiment with amounts on your own – this is meant to be quick and easy!