Mexican casserole with daiya pepperjack shreds

Submitted November 7, 2012 by Barefoot Essence

This is a very easy weeknight dinner that you can prepare ahead of time and just pop it in the oven when you get home.

  • Vegan (476)
  • Dairy Free (including lactose and casein) (438)
  • Soy Free (380)
  • Gluten Free (331)
  • Peanut Free (408)
  • Health Conscious (91)
Submitted by Anonymous on November 7, 2012 - 7:54pm
Servings: 
5-8
Preparation Time: 
45 minutes
Ingredients: 
1 lb. gluten free pasta, penne, shells, elbow macaroni or rotini
1 15 oz. can black beans, drained and rinsed
8 oz. can green Mexican sauce
1 cup salsa verde
1 cup daiya pepperjack shreds
2 medium tomatoes on the vine or roma tomatoes, diced
1 ripe avocado, diced
½ cup cilantro, roughly chopped
1 tsp. coconut oil
Hot sauce to taste
Instructions: 

Preheat the oven to 350F and grease a rectangular casserole dish with coconut oil
Cook gluten free pasta according to package directions, drain
Stir in beans, Mexican sauce and salsa verde and mix with the pasta then pour into the casserole dish
Top with the daiya shreds, cover with foil and bake for 20-30 minutes, then remove foil and bake for approximately another 10 minutes
Remove from the oven then top with tomatoes, avocado and cilantro and of course, hot sauce to taste

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