Justin and I have a great thing going…he cooks, I clean. It works out amazingly because I HATE cooking and he would prefer not to clean. Over the past couple years he’s really been honing in on his vegan cooking skills specifically to cater to me:) I’m so lucky! He’ll research recipes then add his own twist. What started off as his signature vegan black bean and sweet potato burritos, has now turned into a casserole because I try to watch my carb and gluten intake. There’s so many vegan restaurants in LA, but I always prefer Justin’s vegan fare that he prepares at home!
Here’s what you’ll need for your Viva Vegan Mexican Casserole:
1 package veggie taco soy meat
2 cans black beans rinsed (I use unsalted)
1/2 can of corn rinsed
3-4 sweet potatoes
1 white onion – cut small
1 yellow bell pepper – cut small
1 Anaheim or yellow chili pepper – cut small (I use about 4 inches of pepper)
2 stems green onions
1 package of spinach rinsed (or 1 bushel)
4 cloves garlic, smashed
1 Avocado
1 small can sliced black olives
1-2 Tortillas
2 Tbsp chili powder (less if very spicy)
2 tsp cumin
½ tsp nutmeg
½ tsp cayenne pepper
¼ cup water
Coconut oil (or healthy oil) for cooking
Daiya Vegan Cheese
1 Avacado
PREP:
SWEET POTATOES: Peel & Cut Potatoes into 1 inch slices, boil in water for 15-20 mins. You can easily pierce with fork. Drain, mash and set aside.
BLACK BEAN MIX: Take half the peppers & onions and cook in a little coconut oil in a medium saucepan until onion is almost clear. Add spices & smashed garlic and cook for 1 min to open up spice flavor. Add ¼ cup water, 2 cans Beans and Corn (half can of corn). Let this simmer, stirring often for about 10 mins. until beans are cooked.
SOY MEAT MIX: Take other half of peppers & onions and cook in frying pan with a little coconut oil until onions are almost clear. Add Soy meat and brown for about 5 mins.
Preheat oven to 350degrees. Grease 13×9 glass dish with coconut oil.
1) Spread Sweet potatoes out on bottom of dish.
2) Spread ½ spinach on top.
3) Add all of Soy Meat Mix with peppers and onions over spinach.
4) Spread ½ package of Daiya vegan cheese over this.
5) Cut tortillas into strips and add over cheese.
6) Spread Black Bean Mix out on top.
7) Add rest of spinach on top.
8) Add the rest of cheese. Top with olives & sliced green onions.
Bake in oven for about 25-35 mins.
Garnish with sliced avocado. ¡Olé!
