Our Burrito Casserole

We invented this burrito casserole, and so many people have asked us for the recipe that we decided to write it up for everyone! It’s sort of like a ‘Mexican lasagna’ (or ‘lasagne’, if you prefer) We like to serve it with a side of salad and some cornbread!

The Happy Gluten Free Vegan’s Fantastic Burrito Casserole

Ingredients

1 package organic corn tortillas (organic because otherwise it’s almost certainly GMO)
1 large can enchilada sauce
1 package ‘beef’ crumbles (we like Quorn brand)
1 packet taco seasoning
1 small onion, chopped
1 large or 2 small cans refried beans
1 can sliced black olives
1 jar yummy salsa (optional)
1 large or 2 small packages shredded cheese (Daiya if you like it, or other)
1 pint sour cream (a good vegan sour cream is Follow Your Heart brand)
1 pint guacamole
Shredded lettuce
Chopped tomatoes
Olive oil or other oil for frying

Preheat oven to 375 Fahrenheit.

Grease a a large baking pan, such as you’d use for lasagne, and set aside.

In a large skillet, cook the chopped onion in the oil until translucent. Add the crumbles and cook until heated throughout. Then add a small amount of the enchilada sauce (just to make the crumbles not so dry) and the taco seasoning, and mix well. Remove from heat.

Put down a thin layer of the enchilada sauce in the greased lasagna pan (this is to keep the tortillas from sticking to the pan).

Next lay down a layer of tortillas, breaking one into pieces to fill in between so the bottom is (mostly) covered.

Now cover the tortillas with another thin layer of enchilada sauce, and then a layer of the crumbles mixture.

Next put down a layer of cheese, and then a layer of refried breans. (Note: If the refried beans are too thick to spread easily, you can heat them up to make them a bit thinner, and even add a tiny bit of water to them if need be.)

Sprinkle the black olives on top of the refried beans.

Now repeat the entire process, so a layer of tortilla, then enchilada sauce, then crumbles, cheese, refried beans, and olives.

After the last layer of beans and olives, put down a last layer of cheese, and then cover the pan with foil (crimp the edges under so that it is sealed) and bake at 375 for 45 minutes.

Once the pan is in the oven, take the sour cream and guacamole out from the fridge and let them stand on the counter to warm up for a bit, while you shred the lettuce and chop the tomatoes.

When the casserole is done baking, remove from oven and place on rack to cool for 15 minutes – leave the foil on.

Once the casserole has sat for 15 minutes, remove the foil, and spread the guacamole on top of the casserole. Then spread the sour cream on top of the guacamole.

Finish by sprinkling lettuce on top of the guacamole, and the tomato on top of the lettuce.

Serve warm. If you have any leftover lettuce and tomato, put it in bowls on the table for people to add on top if they like.

By the way, this Burrito Casserole, like lasagna, will firm up as it cools, and is even better the next day!

Previous Article « Incredibly Simple Vegan, Gluten-Free Banana Bread
Read Next Article » Ease Into Autumn With Vegan, Gluten-Free Lentil Loaf

“What is Sopa Seca de Fideo?” you may ask? Be prepared to fall head over heels in love with this classic Mexican side dish, vegan and gluten free style, of course!

Traditionally this dish is made with vermicelli and chicken broth, but we are preparing this dish with a vegan and gluten free flair and, trust us, you are not sacrificing taste by any means. Be prepared to delight your tastebuds with garlic, onions, chiles and tomatoes.

This delicious recipe is adapted from one of our favorite cookbooks Aprovecho: A Mexican-American Border Cookbook. It is not a vegan and gluten free cookbook, but what we love about it is that it is full of simple, delicious recipes that can be easily adapted to the vegan and gluten free diet.

Vegan and Gluten Free Sopa Seca de Fideo

8 oz gluten free pasta
2 tablespoons margarine
3 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 anaheim chiles, stemmed, seeded and chopped. (You can cheat and buy a 4 oz can of diced green chiles)
3 large tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano
1 cup fresh or frozen and thawed peas
2 cups vegetable broth
salt and pepper to taste

Here comes the fun part: place the pasta in a plastic bag in one layer. Get a rolling pin, a mallet, anything heavy, and smash the heck out of those noodles so that they are in small pieces. In a 10-inch frying pan, heat the butter and oil over medium-high heat. Once melted, add the onion, garlic, and chiles. Cook, stirring often, until they are soft, but be careful not to burn. This will be approximately 5 minutes. Now add the noodles and cook for another 2-3 minutes, stirring constantly. Add the oregano, tomatoes, broth and peas and bring the whole mixture to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for about 15 minutes, or until the liquid is absorbed. Salt and pepper to taste.

This is dish is delicious served with simple black beans, salsa, and warm tortillas. Maybe even a little avocado on the side!

Previous Article « Vegan and Gluten Free BBQ Tempeh Hoagies with Chipotle Mayo for Memorial Day
Read Next Article » The Best Vegan and Gluten Free 3 Ingredient Marinara Sauce that Will Knock Your Socks Off