Quick and Easy Mexi-Melts

This recipe is so simple and great when you have to whip up a quick meal! Just a few ingredients, but very yummy, and kid-friendly too! If you haven’t tried Daiya vegan cheese, it’s very tasty, plus it melts nicely! I buy the block of Daiya cheddar in my local supermarket, and grate it myself. You can also use corn or flour tortillas (I used corn to keep it gluten-free). This recipe makes about eight mexi-melts.

1 can black beans, drained
1/2 cup veggie broth
1/2-1 cup cooked corn
Taco seasoning, chili powder, salt, garlic powder, onion powder

1 cup shredded Daiya cheddar cheese

1 package soft tortillas (corn or flour)

Choose any accompaniments that you like:
Chopped lettuce, tomatoes, guacamole, pico de gallo, salsa, etc

Heat black beans, veggie broth and seasonings in a saucepan.
Mash beans with a potato masher, leaving some beans whole.
Stir in corn.HCV_EasyMexi-Melts - 1

Spray skillet with cooking spray and heat skillet.
Place tortilla in skillet and heat on each side for 30 sec.
Add a few spoonfuls of bean/corn mixture to one side of tortilla.
Sprinkle some Daiya cheddar on top.
Fold over other half of tortilla.
Heat for a minute, and then carefully turn over and heat on other side for a minute. Press down with spatula. Everything should melt together!

That’s it!
Serve with an toppings or accompaniments that you like!

HCV_EasyMexi-Melts - 1 (1)

Veggie Enchilada Casserole

I love vegetable enchiladas, especially when they’re smothered in enchilada sauce! This casserole has a lot of the same elements. I used spinach in this version, but you could also add broccoli, mushrooms, zucchini or other veggies you like. I like the fact that this casserole is similar to a lasagna and can be cut in squares. You can sprinkle some shredded non-dairy cheese on top if desired, but this casserole is great even without it. It’s extra delicious with a dollop of guac on top!

HCV_VeggieEnchiladaCasserole - 18 corn tortillas, cut in halves
1 can black beans (or any other type)
1 cup corn (fresh, frozen or canned)
2 cups fresh spinach, chopped

Enchilada sauce:
1 cup veggie broth
1 small can tomato paste
2 tsp chili powder
1/2 tsp cumin
Salt, garlic powder, onion powder, oregano
Cayenne pepper or hot sauce (optional)

1/4 cup Daiya non-dairy cheese, shredded
(optional for top)HCV_VeggieEnchiladaCasserole - 1 (5)

Make enchilada sauce by combining all sauce ingredients in saucepan and simmer a few minutes.
Drain black beans and place in saucepan. Add 1/2 cup broth/water, plus seasonings (salt, garlic powder, onion powder) and bring to boil. Mash beans with potato masher.

Preheat oven to 350 degrees
Now you can start assembling casserole.
Spread 1/4 sauce in an 8×8 baking pan.
Place 5 corn tortillas halves to cover bottom.
Spread half of black beans on tortillas.HCV_VeggieEnchiladaCasserole - 1 (2)
Spread half of corn on beans.
Spread half of spinach (or other veggies)
Spread 1/4 sauce on top of veggies
Place 5 more corn tortillas halves on top
Repeat fillings the same as first layer.
Spread remaining 6 corn tortilla halves on top.
Spread remaining sauce over tortillas.
(Optionally, sprinkle shredded Daiya cheese on top)

 

Bake 30 min HCV_VeggieEnchiladaCasserole - 1 (3)covered, 10 min uncovered
Let stand for 5 min before cutting

For guacamole:
Mash avocado with lime juice, salt and cilantro

 

Serve with guacamole and/or vegan sour cream!

HCV_VeggieEnchiladaCasserole - 1 (4)