Vegan + Gluten Free Mexican Casserole
This Vegan + Gluten Free Mexican Casserole is full of zesty flavor and packed with incredible nutrients. Ready in less than an hour and easy to prep and save for later.
Servings 4 people
Equipment
- Mixing Bowl
- rubber spatula
- Stove top
- Skillet
- 8x8 baking dish
- oven
Ingredients
- 1/2 cup uncooked quinoa
- 1 packet Siete almond flour tortillas flour + corn work as well
- 2 tablespoons olive oil
- 2 whole peppers, diced
- 1/2 sweet onion, diced
- 1/3 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 can organic corn
- 1 can black beans
optional toppings
- 1/3 cup shredded cheese I use grass fed white cheddar
- 10 slices pickled jalapeno
- 1 ripe avocado sliced
- 1 bunch fresh cilantro
- 1/2 lime sliced
- 1 tablespoon plain greek yogurt
Instructions
- Cook quinoa per instructions on bag/box. While quinoa is cooking, dice peppers + onion. On stove top, heat a large skillet with olive oil, add peppers + onion and sauté until tender. Set aside.
- Preheat oven to 350 degrees Fahrenheit. Spray an 8×8 square pan with olive oil. Take out your tortillas and cut into 3-4 strips. Once you’ve cut your strips, line the bottom of your pan with tortilla strips until you can no longer see the bottom. View picture for reference.
- Once quinoa is cooked transfer to a large mixing bowl along with sautéed veggies. In the large mixing bowl, add in all the spices, corn and beans. Mix together until well combined. Carefully begin spooning the quinoa and veggies mixture into the 8×8 pan lined with tortillas strips. DO NOT add all at once.
- Spoon about half of the mixture out and then top with another layer of tortillas strips. Repeat this step once more ending with one more layer of tortillas strip on the top of the dish. (You should have 3 layers of tortilla strips total- including the top). View picture(s) for reference.
- Once you’ve finished layering your casserole, top with optional shredded cheese and jalapeños. Place in oven to bake for 30 minutes. Then, broil for the last 3-5 minutes to brown the top layer. Enjoy with fresh toppings like fresh cilantro, lime and avocado.
Notes
- You can use traditional corn or flour tortillas in this recipe- no problem.
- Not vegan? Feel free to add 1-2 cups of shredded chicken to this dish in addition to another 1/3 cup of shredded cheddar cheese. Simply add chicken + 1/3 cup of cheese during step 3 and follow the remainder of directions. Sprinkle the (optional) second 1/3 cup of cheese on top of the casserole before baking.
- Planning on freezing? Prepare dish according to directions. Make sure to use an aluminum pan (like this one) and cover with foil to prevent from drying out or becoming freezer burnt. Freeze up to 3 months. When ready to eat, take out of freezer and let thaw for 15-20 minutes while preheating oven to 350 degrees F. Bake for 30-35 minutes, broil for the last 3-5 minutes if you prefer top to be a bit crispy.