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Vegan Fajita Casserole
Fall is here in North Carolina with beautiful cool weather that turns our appetites to rich, warm, vegan comfort foods. This plant-based Fajita Casserole is sure to satisfy with the savory flavors of fire roasted pan fried fajita vegetables drenched in savory red sauce and creamy cheese sauce baked to perfection on thin layers of home made corn tortillas. Quick and easy to make and even better as left overs for the next day's lunch.
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Ingredients
Filling
- 1 ½ cups Butler soy curls, or mushrooms, or black beans
- 1 ½ cups vegetable broth
- 1 red bell pepper, diced
- 1 poblano pepper, diced, or another red bell pepper
- 1 large onion, diced
- ½ lime, juice
- ½ tsp cracked pepper
- 1 ½ cups fire roasted corn
- 8 corn tortillas
Red Sauce
- 6 ounces tomato paste
- 4 ounces green chilis, canned
- ½ tsp cumin
- ¾ cup water
Smoky Cheese Sauce
- ⅔ cup cashews, or almonds, or sunflower seeds
- 1 lime, juice
- 1 tsp smoked paprika
- 1 tsp Bragg liquid aminos, or tamari
- ½ cup water
Instructions
Filling
- Add the Butler Soy Curls to a bowl, pour over the vegetable broth and let soak for at least 15 minutes.
- If using mushrooms or bean instead of the Butler Soy curls, then omit the vegetable broth and sauté them with the onions and peppers
- Preheat oven to 375°F.
- Sauté onions, red bell pepper and poblano pepper until lightly brown.
- Add the soaked Butler Soy Curls, lime juice and cracked pepper and cook for a few minutes until all of the liquid is absorbed.
Red Sauce
- Add all of the red sauce ingredients to a blender and blend until smooth.
Smoky Cheese Sauce
- Add all of the smoky cheese sauce ingredients to a blender and blend until smooth.
Assembly
- Layer 4 tortillas into the bottom of a 9 x 9 baking dish.
- Spoon over half of the onion and pepper mix.
- Sprinkle half of the fire roasted corn over that.
- Pour half of the red sauce and half of the smoky cheese sauce over the veggies and lightly smooth the top.
- Add another layer of corn tortillas.
- Spoon remaining onion and pepper mix and fire roasted corn.
- Finish by pouring the remaining red sauce and smoky cheese sauce and lightly smoothing the top.
- Bake for 40 minutes.
- Serve with a dollop of guacamole and chopped cilantro
Notes
Garnish with a dollop of guacamole and/or cilantro
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Nutrition info
Calories: 323kcalCarbohydrates: 46gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 424mgPotassium: 916mgFiber: 10gSugar: 11gVitamin A: 1432IUVitamin C: 64mgCalcium: 115mgIron: 5mg
6 comments
This looks soooo delicious Jill! If I had the ingredients, I’d make it tonight. Your Hungarian Goulash from last week was oh so good! Thank you for these wonderful recipes.
I don’t see the link for the corn tortillas. I couldn’t find them when I did a search of the recipes either. Thanks!
https://plantbasedcookingshow.com/2019/01/13/corn-tortillas/
Very nice recipe chef 👍👌👏. I made it today, yammy 😋. Thank you for your effort 🌞😎.
Hi Jill,
I’m aching to try this.. I don’t use soy curls and the intro suggested to use mushrooms in the soy curls place. But how?
Tho other thing is about the poblano. Did you roast it and skin it first?
Thanks in advance..
—Whack
You would sauté the mushrooms with the onions and peppers and omit the vegetable broth. I just cut the poblanos up like the red bell pepper without precooking them or skinning them.