Mexican Fiesta Casserole

It’s fiesta time! I’m so excited to share today’s recipe for Mexican Fiesta Casserole. I love all-in-one meals like this. Casseroles require less cleanup time after dinner and are ideal for enjoying leftovers the next day. Also fun for parties and potlucks, underneath the top layer of tortilla chips, this fiesta is secretly nutritious and protein-packed.

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Let’s get to the recipe!

Mexican Fiesta Casserole

makes 6 servings

What you’ll need:

• 3/4 cup dry brown rice
• 2 cups vegetable broth
• 1.5 cups cooked black beans
• 1 batch Tofu Ricotta (recipe below)
• 2 cups of salsa
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1 tbs coconut oil+ extra for greasing baking dish
• 1/2 cup crumbled corn tortilla chips
• 1/4 cup sliced black olives
• optional garnish– avocado slices and chopped cilantro

Directions:

1. Prepare rice by bringing vegetable broth to a boil. Simmer rice for 40 minutes, covered. Turn heat off and let sit covered for at least 5 minutes before using.
2. Preheat oven at 350°.
3. Heat coconut oil in a pan at medium high. Add coconut oil and garlic and sauté for 10 minutes until lightly browned. Put aside.
4. Grease a 9″x 9″ baking dish with coconut oil.
5. Spread rice evenly over bottom of baking dish.
6. Spread half the salsa (1 cup) evenly over rice.
7. Layer beans on top of salsa.
8. Spread Tofu Ricotta over beans.
9. Layer the remaining salsa over tofu ricotta.
10. Spread onions and garlic over salsa.
11. Top with olives and crumbled chips.
12. Bake in oven for 35 minutes. Remove, serve onto plate and garnish with cilantro and avocado.

Tofu Ricotta

makes 6 servings

What you’ll need:

• 1 block firm tofu
• juice of half a lemon
• 1 clove of garlic, minced
• 1 tbs apple cider vinegar
• 1 tbs miso paste
• 2 tbs nutritional yeast
• 2 tsp agave
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper

Directions:

1. Crumble block of tofu into medium bowl.
2. Add remaining ingredients and mash with a fork or blend with an immersion blender. Everything should be fully mixed but remain textured.
3. Store in an airtight container in the refrigerator for up to 5 days.