Salsa Verde Mexican Casserole - Vegan
This Salsa Verde Mexican Casserole is meat and dairy free. It is full of vegetables and flavor. It is easy to through together because you use frozen vegetables, jarred salsa and canned beans.
- 1/2 cup vegetable broth you will use more in the potatoes
- 1 Mexican Gray Squash about 1 1/2 cups
- 16 ounces frozen mixed vegetables I like the petite cut
- 15.5 ounces can chili beans - black beans undrained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Mashed Potato Layer
- 1 3/4 cup vegetable broth
- 2 Tablespoons vegan butter do not add if wanting to eat oil-free
- 3/4 cup plant milk (such as soy or almond or oat) unsweetened
- 1 1/3 cup potato flakes
- 3 Tablespoons nutritional yeast
Putting it all Together
- 24 ounces salsa verde I used mild.
- 10 10" round tortillas I used whole wheat
The Vegetable Layer
Chop zucchini/Mexican Gray Squash into bite-sized pieces. Set aside.
Add enough vegetable broth to line the bottom of sauté pan. Sauté zucchini for about 3 minutes or until it begins to soften. Watch the bottom of your pan so that the broth does not dry out or pan begin to stick. Add more broth if necessary.
Add the frozen mixed vegetables, black chili beans, onion and garlic powders. Do not drain the chili bean liquid/sauce from the can, but add it to the mixture.
Continue sautéing a few more minutes or until vegetables have softened and the flavors have mixed well. Set aside.
The Mashed Potato Layer
In a sauce pan, bring vegetable broth, vegan butter (if using) and plant milk to a gentle boil. Remove from heat.
Stir in dehydrated potato flakes and nutritional yeast. Add salt if desired.
Calories: 315kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 1706mg | Potassium: 1160mg | Fiber: 9g | Sugar: 12g | Vitamin A: 5155IU | Vitamin C: 29.4mg | Calcium: 224mg | Iron: 3.3mg