Fiesta Chick-style Casserole with Beanfields Jalapeño Nacho Chips
- 1 teaspoon chipotle avocado oil extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup diced yellow onion
- 3 cups Beyond Meat frozen grilled strips (or other vegan chicken-less strips or rehydrated soy curls)
- 1 tablespoon taco seasoning
- 1 cup long-grain white rice
- 1 1/2 cups frozen corn
- 1 can (28 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 1/2 – 2 cups vegetable broth (or, ideally, chicken-style vegan broth)
- 1/2 to 1 teaspoon sea salt
- 1 1/2 cups shredded vegan cheese, divided (I used Daiya pepper jack shreds)
- 1 cup crumbled Beanfields Jalapeno Nacho chips
- Freshly ground black pepper
Preheat the oven to 375°F. Grease a 13 × 7-inch casserole dish.
In an uncovered pressure cooker, heat the olive oil on medium-high. Add the garlic and onion and sauté for 3 minutes, until the onion is soft. Add the grilled strips and taco seasoning and sauté for 3 to 5 minutes. Add water or vegetable broth if they begin to stick to the pan. Add the rice, corn, tomatoes and chiles, tomato sauce, and remaining 1 cup (235 ml) vegetable broth and mix well.
Cover and bring to pressure. Cook at high pressure for 4 minutes. Use a quick release.
Remove the lid. Taste and add salt as needed. Stir in 1 cup (120 g) of the shredded vegan cheese. Transfer to the prepared casserole dish.
In a small bowl, mix the remaining 1/2 cup (60 g) shredded vegan cheese with the crumbled tortilla chips. Sprinkle over the casserole.
Bake for 15 minutes, or until the cheese is melted. Serve with freshly ground black pepper.
Yield: 8 to 10 servings
Responses
I would love this chips with some guacamole!! Yummm!
Homemade guacamole!
Looks awesome!
This casserole would be great with a fresh salad featuring Boston lettuce, tomatoes, cool cucumbers, red onions and avocado with a lime vinaigrette!
I like making taco pizza with Beanfield’s Chips. I love a little extra crunch on top!
RAFFLECOPTER: CAROLSUE
Artichoke Spinach Dip!
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I love Beanfields chips! I’m currently working on a bag of the pico de gallo. I love snacking on them with guacamole or alongside a taco salad.
Loaded Nachos
I love Angela Liddon’s Tex Mex casserole, and I made it with Beanfields nacho chips on top!
I’d love to try Beanfields chips with guacamole, or my layer dip made with vegetarian refried beans, greek yogurt, avocado, salsa, lettuce, and hot sauce/taco seasoning. Thanks for the awesome giveaway!
Nothing amazing, just salsa and guacamole
How about just straight from the bag!
Love the idea of chips on this dish.
Definitely guacamole with chips!
Hubs would like anything jalepeno! I might like it too! We’ll see, eh ?
That casserole looks delicious! It would be great to take to a vegan potluck.
I haven’t tried this yet, but I like Texas caviar (the mix of beans, peppers, hominy, etc.), and I think it would be perfect with the barbecue flavor!
I have been thinking about veganizing my mom’s buffalo chicken dip. These chips would be perfect with that gooey, cheesy dip!
A vegan version of the seven layer dip!
Vegan quest would be perfect!
I love making taco salad with crumbled Beanfields chips!
I love those chips, especially the nacho flavor 🙂
Chips and salsa are my weakness.
Love mixing vegan sour cream together with salsa (and a pinch of salt). Perfect dip for chips!!!
I love these chips AND I love that casserole- it’s my very favorite from your cookbook!
I love my homemade hummus! I keep trying different recipes, and these chips would be perfect! oh me, oh my!
Either a fresh batch of guacamole, or some tasty pesto depending on the chip.
Straight up guacamole, yo!!!
I do not have a recipe, but LOVE LOVE LOVE these chips!! Cannot wait to try your recipe!
I think a vegan chili and crushing the white bean chips on top of the chili would be a perfect addition to this type of meal!
Chips with avocado!
Looks tasty
It would go great with the Garden Salsa recipe I found in a Taste of Home Magazine over 10 years ago.
They look really good! 🙂
Living in the middle of avocado country, guacamole is my dip of choice!