The Whole Food Plant Based Cooking Show
Vegan Fajita Casserole
Calories: 323kcal
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
Calories: 323kcal | Carbohydrates: 46g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 424mg | Potassium: 916mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1432IU | Vitamin C: 64mg | Calcium: 115mg | Iron: 5mg
