Jain Mexicali Casserole Recipe

Fusion cuisine · 1030 calories

Jain Mexicali Casserole recipe

About this recipe

A flavorful Jain-friendly casserole featuring layers of spiced lentil chili, crispy corn chips, and melted cheese, perfect for a satisfying dinner.

Ingredients

  • 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
  • 400G Epicure Organic Red Kidney Beans
  • 200G Cool Chile Co Fresh Totopos Tortilla Crisps, 200G
  • 250G Holland & Barrett Nutritional Yeast Flakes
  • - Ktc Vegetable Oil
  • - Mccormick Cumin Powder
  • - Jalpur Coriander Powder Dhana Powder
  • 40G Terre Exotique "Extra" Turmeric Powder, 40G

Instructions

  1. 1. Preheat the oven to 325°F (160°C).
  2. 2. In a saucepan, heat 2 tbsp of oil and add 1/4 tsp. Stir in 500 g cooked kidney beans, 1 cup diced tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp turmeric powder. Cook for 5-7 minutes until the mixture thickens slightly.
  3. 3. In a casserole dish, spread a layer of the kidney bean chili mixture, followed by a layer of 100 g tortilla crisps, and then a layer of 150 g nutritional yeast.
  4. 4. Repeat the layering process to create two complete layers, ending with a final layer of nutritional yeast on top.
  5. 5. Bake the casserole in the preheated oven for 30 minutes or until the nutritional yeast is melted and bubbly.
  6. 6. Remove from the oven and let it cool for 5 minutes before serving.