Mexican Pasta Casserole

I’ve made a similar casserole, but I didn’t have all of the ingredients. I changed things up given what I had to work with. I love how easy and delicious these kinds of casseroles are—they make for the perfect winter meal.

INGREDIENTS:
Sauce:
1  14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded  Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 tsp black pepper
The rest:
2 C uncooked pasta (any variety—I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1  15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

DIRECTIONS:
Preheat oven to 375. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.

Cook for another 3-4 minutes, then add the mushrooms.

Cook until the mushroom cook down a little—just a couple of minutes.

In a medium bowl, combine all of the sauce ingredients and mix well. Drain the pasta and add it to the skillet, along with the sauce; blend well. Transfer to a 13×9″ baking dish.

Cover and bake for 20-25 minutes. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Mexican Pasta Casserole

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Author: Epicurean Vegan

Serves: 6-8

Ingredients

• Sauce:
• 1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
• ½ C Tofutti sour cream + any extra for serving on top
• ¼ C nutritional yeast
• 1 packet of seasoning mix (taco, burrito or fajita)
• ½ C shredded Daiya pepper jack cheese
• ¼ C almond milk
• 1 tsp salt
• ½ tsp black pepper
• The rest:
• 2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
• 1 Tbs olive oil (I used chipotle-flavored)
• 2 cloves garlic, crushed or minced
• ½ of a bell pepper (any variety---I used orange), chopped
• ½ C onion, chopped
• 1-1/2 to 2 C mushrooms, chopped or sliced
• 1 15 oz can black beans, drained and rinsed
• 4-5 green onions, sliced
• 1 C cilantro leaves
• Optional ingredients: black olives, diced avocados or guacamole

Directions

1. Preheat oven to 375.
2. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
3. Cook for another 3-4 minutes, then add the mushrooms.
4. Cook until the mushroom cook down a little---just a couple of minutes.
5. In a medium bowl, combine all of the sauce ingredients and mix well.
6. Drain the pasta and add it to the skillet, along with the sauce; blend well.
7. Transfer to a 13x9" baking dish.
8. Cover and bake for 20-25 minutes.
9. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

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