Friday, May 27, 2016

Procrastination Recipe: Tex-Mex Casserole

I was watching the Food Network recently and someone must have made lasagna because I couldn't stop thinking about it. Being gluten intolerant I didn't think I should make a big batch of lasagna (though if I'm being honest, I did have a bagel last weekend when I was in New York, but I mean it was New York so I had to have a bagel, I mean come on) so I started thinking of variations. Eventually I thought of this.

First let me say that you can use whatever veg you like. But here's what I went with.
1 jar mild enchilada sauce
2 small bags of shredded cheese (I went with cheddar)
5 Baby Bella mushrooms
1 cup veggie sausage (If you've never used this, it's meatless but has the same consistency and flavor as meat sausage, but without the guilt)
1 squash (you could use a zucchini instead or both)
1 can black beans (I used Bush's Black Beans in Mild Chili Sauce for the added flavor)
1 small can diced green chiles
4 small tortillas (I used corn tortillas to keep it gluten free)
Seasoning: Salt and pepper to taste, 1 tsp of Chili Powder and Cumin

This is super easy. I promise you can make it, no problem. 

In a saute pan, add 1 tablespoon butter, 1 tablespoon veg oil (or olive oil, whatever you have). Add in chopped mushrooms and saute until they start to brown. Then add in veggie protein. 

Cook over medium heat until protein starts to caramelize like real meat would. Add salt and pepper to taste as well as the cumin and chili powder. Totally optional, but I added in a can of diced green chiles for some added flavor. Set aside.

Slice you squash or zucchini thinly. You could also dice it, whatever your preference. Sprinkle with cumin and chili powder.

Spread a thin layer of enchilada sauce on the bottom of your casserole dish.

Next layer is your veg. Super easy so far, right?

Next, cheese. In the worlds of my father, "water always finds its level", so make sure you spread the cheese evenly so when it melts in the oven it will cover everything.

Next, the mushroom/protein layer.

Drizzle a little more enchilada sauce. Because, why not?

Then the beans. Are you drooling yet?

Almost done. Now the tortillas.

Lastly, cheese.

Bake in a 325 degree oven uncovered for about 25 minutes, until cheese is fully melted and starting to brown at the edges. I suggest letting it cool for a few minutes before cutting into it. Top with a dollop of sour cream and a lime wedge and serve. My 100 lb. sister had two helpings, if that's any indication how delicious it is. 

Happy Eating!


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