Casserole
- 1-2 Tbls avocado oil
- 2 bell peppers, diced
- 2 zucchini, diced
- 1 onion, diced
- 1 Tbls taco seasoning
- 1 can black or pinto beans, drained
- 1 box Abbot’s Butcher Vegan Chorizo (optional)
- 1 jar Siete Cashew Queso Spicy Blanco
- 3 cups enchilada sauce
- 6 corn tortillas, halved
- 1/2 cup mozzarella or feta cheese (optional)
- cilantro, radish slices, avocado (toppings)
Enchilada Sauce
- 28 oz can tomato puree
- 1/4 cup vegetable broth
- 1-3 Tbls tomato paste
- 1 Tbls chili powder
- 1 tsp cayenne pepper
- 1 Tbls garlic powder
- 1 Tbls cumin
- 2 tsp onion powder
- Saute zucchini, onion and bell pepper in avocado oil until soft. Mix in taco seasoning.
- Set oven to 375 degrees F. In a large bowl, mix together sauteed vegetables, beans, chorizo and cashew queso.
- In a small pot, whisk together all sauce ingredients, starting with just 1 Tbls tomato paste. Let simmer for 5-10 minutes to thicken, adding more tomato paste if you desire it to be thicker. Let simmer until desired thickness is reached.
- In a greased 9×11″ casserole dish, pour in just about 1/2 cup enchilada sauce to cover bottom of dish. Lay 1/2 of tortilla halves to cover bottom, then layer vegetable mix, then sauce. Repeat another layer of tortillas, vegetable mix, sauce. Add cheese topping if desired.
- Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until bubbly.
- Serve with desired toppings.
- As an alternative to chopping and sauteing vegetables, defrost a bag of frozen bell peppers and a bag of frozen spinach and simply mix with taco seasoning.
- For a lower carb, paleo version, use a vegetable peeler to create long ribbons of zucchini and layer these instead of tortillas. You may also substitute ground turkey or beef for the vegan chorizo.
