Vegan Fajita Casserole
Last night’s dinner was like someone stole the tortillas and I was forced to dump all the fajita ingredients into a big casserole dish! Oh, and I grilled some corn on the cob too. I should spare you the picture of this vegan casserole in the baking dish because the lighting really accented the baked-on vegan cheese around the edges, but this casserole is great, delicious, and simple to serve in a pinch if guests show up expecting to be fed. I simply layered black beans, seasoned rice (lemon juice, cumin, black pepper, sea salt, and whatever else you like), grilled red, orange, and yellow peppers, grilled onion, and vegan cheddar and mozzarella shreds.
While my husband and I both love spicy food, I can’t add anything like crushed red pepper flakes (my favorite) to the entire dish because my two year old will try to wipe the spicy off his tongue all night. He makes the spicy face over things I would have never deemed spicy! For a little extra, the husband added some salsa on top, but since I’m not a huge fan of the jar he’s currently working on, I skipped it. What I love about these big casseroles, and I bet you can guess, is lots of leftovers!
What’s your favorite throw-together casserole?