Vegetarian Mexican Casserole Recipe

Name: Vegetarian Mexican Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 500 g Organically Grown Tomato (Hybrid) (Tamatar); 200 g Old Hill Cheddar Cheese; 150 g Mooz Cream Cheese; 400 Ml Kara Coconut Cream; 66 g Cornitos Crusties Korean Chilli Puffs; 500 G Preserved Dried Salted Black Beans; 400 g Agapi Protein Greek Yogurt (Natural)

Fusion cuisine

About this recipe

A hearty and flavorful vegetarian casserole featuring beans, tomatoes, and cheese layered with crispy tortilla chips. Perfect for a satisfying dinner.

Ingredients

100 g Sambar Onion Peeled
500 g Organically Grown Tomato (Hybrid) (Tamatar)
200 g Old Hill Cheddar Cheese
150 g Mooz Cream Cheese
400 Ml Kara Coconut Cream
66 g Cornitos Crusties Korean Chilli Puffs
500 G Preserved Dried Salted Black Beans
400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, sauté 2 diced onions until softened, about 5 minutes.
3. Add 1 lb of shredded cheddar cheese to the skillet and stir until melted.
4. Stir in 1 cup of dried salted black beans, 1 diced tomato, and 1/2 cup of coconut cream. Mix well until combined and heated through.
5. Remove the skillet from heat and stir in 2 cups of plain Greek yogurt.
6. In a greased 9 x 13-inch baking dish, layer the meatless mixture with crushed chili puffs, starting with the mixture and alternating layers.
7. Top the casserole with 1 1/2 cups of grated cheddar cheese.
8. Bake in the preheated oven for 35 to 40 minutes, or until the cheese is bubbly and golden.
9. Let cool slightly before serving.