Tex Mex Monday! This is another ‘Oh She Glows‘ recipe and one of our favorites so far. I’m sure people eat the casserole as is, but we make a Tex Mex salad with it and add fresh lettuce, tomato, and avocado. I would highly recommend making the Cashew Cream with this meal . . . I don’t think I could eat it without! I also had leftover Buffalo Bites that went perfectly with this Tex Mex Salad ❤

Ingredients – Tex Mex Spice Blend

-1 Tablespoon chili powder
-1½ teaspoon ground cumin
-1 teaspoon smoked sweet paprika or ½ tsp regular paprika
-½ teaspoon cayenne pepper, plus more as needed
-1¼ teaspoon pink himalayan salt
-½ teaspoon ground coriander

Ingredients – Tex Mex Casserole

-Extra virgin olive oil
-1 red onion, diced
-3 cloves garlic, minced
-1 orange bell pepper, diced
-1 red bell pepper, diced
-1 jalapeño, seeded, if desired, and diced
-pink himalayan salt & black pepper to taste
-½ cup fresh or frozen corn
-1 (14-ounce) can diced tomatoes, with their juices
-1 Cup tomato sauce or tomato puree
-2-3 cups chopped kale leaves or baby spinach
-1 (15-ounce) can black beans, drained & rinsed
-3 cups cooked wild rice blend or brown rice
-½ cup vegan shredded cheese, such as Daiya, optional
-1-2 handful corn tortilla chips, crushed, optional

Optional Toppings
Sliced green onions

Salsa

Avocado

Tomato

Corn Chips

Cashew Cream (At the bottom of the page)

Directions

-Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, & coriander. Set aside
-Make the Casserole: Preheat the oven to 375 °F. Line a large casserole dish with oil
-In a large pan, heat the oil over medium heat. Add the onion, garlic, bell peppers, & jalapeño & sauté for 7 – 8 minutes, until softened. Season with salt & black pepper, if desired
-Stir in the Tex-Mex Spice Blend, corn, diced tomatoes & their juices, tomato sauce, kale, beans, rice & ¼ cup of the vegan shredded cheese, if using. Sauté for a few minutes & season with more salt & black pepper, if desired
-Pour the mixture into the prepared casserole dish & smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil & bake for 15 minutes
-Uncover the casserole dish & cook for 5 – 10 minutes more, until bubbly & slightly golden around the edges
-Scoop the casserole into bowls & add your desired toppings

Ingredients – Cashew Cream

-1 1/2 Cups raw cashews, soaked
-3/4 Cup water
-2 Tablespoons fresh lemon juice
-2 teaspoons apple cider vinegar
-Scant 1/2 teaspoon pink himalayan salt

Directions

-Place cashews in a bowl & cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews & soak for 1 hour. Rinse & drain
-Place the drained cashews in food processor
-Add the water, lemon, vinegar, & salt. Blend on high until super smooth. You might have to stop to scrape down the blender now & then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week

XOXO