I chose to make this casserole last Sunday, also it given us for pretty much per week. Its not all meal, obviously, but we'd it for supper two times as well as for lunch three occasions. That’s the good thing about casseroles besides being (generally) simple and easy , economical to create, they offer multiple foods which could really release a while for you personally throughout a few days. I've got a pretty crazy work-week schedule and you will find lots of nights after i absolutely don't want/have enough time to create dinner and so i really appreciate quality recipes such as this. As an additional benefit, this gets hotter very well within the microwave, which makes it ideal for a packed lunch too!
The muse originated from a casserole recipe at Healthy Girl’s Kitchen. I first viewed it and thought it looked scrumptious, although ultimately I transformed up a little. I truly didn’t possess the energy to create cashew cheese, I know you realize. I designed a couple of other changes… overall I do not think I managed to get less healthy, really. Used to do turn it into a a bit more SPICY though… not to mention added some Daiya!
If you are keen on the entire yamsOrdark bean/corn mexican combo, you need to really give this casserole a go! It isn't the fastest recipe, but more often than not you’re in a position to multi-task… Boil the taters while preparing another elements, bake the casserole while cleaning everything up… you are aware how it is going. As I was multi-tasking, Santa Jason came home from a vacation to Albuquerque using the goods from Trader Joe’s!
We’re getting our personal TJ’s in Colorado the coming year, but for now I must still fill up after i have a chance!
- 3 large sweet taters (or about 3 cups smashed - but when you finish track of more you are able to pad that the little)
- 15 oz can black beans, drained and washed
- 10 oz can Rotel w/ eco-friendly chilies, drained
- 15 oz can sweet corn popcorn kernels, drained
- 1/2 cup taco sauce (medium or hot), along with a couple tbsps
- Juice and zest of two limes
- Ocean pepper and salt, to taste
- Chili powder, to taste (I made use of about 1/2 tablespoon)
- 12-14 taco or fajita sized flour tortillas, all sliced in two
- 1 1/2 cups salsa
- Daiya cheddar, or vegan cheese of preference, to sprinkle on the top