Meatless Monday, January 18, 2020
A vegan Mexican casserole with black beans & quinoa, rich sauce & cheeses, layered with flour tortillas. Served with an elote salad and an appetizer of fresh corn tortilla chips and salsa verde.
- 1 pan casserole
- 1 container salad
- 1 bag chips
- 1 container salsa
- 1 avocado crema
- 1 bag pepita "cotija"
- Preheat oven to 375. put covered pan of casserole in, bake for 35 minutes. Uncover and continue baking 15-25 minutes, or until lightly caramelized and 165 degrees. Let cool for 10 minutes before serving.
- Chips can be eaten as an appetizer or alongside the meal.
- Put pastel on dinner plates, garnish with crema.
- Sprinkle the sald with the "cotija".