Droolworthy Mexican Casserole

Pumped for Cinco de Mayo this week? 🙌

This Mexican casserole is the perfect line-up! Ohhhhh yeah. 😋

Wish you could've smelled this coming out of the oven! Not only is it totally YUM, but it's also nutritious & quick for busy weeknights.

Add cheese or skip. Sub with vegan cheese or top with nutritional yeast as we did here. Work it any way you like!

We made both a plant-based version using Meatless Farm's plant-based ground meat & non-veg version with ground chicken.

See how I modified it below.

And check out the original, droolworthy recipe from Show Me the Yummy.

Mexican Casserole

Ingredients

• 1 cups uncooked quinoa

• 1/5 cups chicken bone broth (or vegetable broth)

• 1 tablespoon avocado oil

• 1.5 pounds ground chicken thigh (or Meatless Farm’s ground “meat”)

• 1/2 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 jalapeño minced

• 1 onion sliced

• 4 bell peppers sliced (Eat the rainbow, choose different colors!)

• 2 garlic cloves minced

• 1 (15 oz) can black beans rinsed and drained

• 1 (10 oz) can enchilada sauce

• 1/4 cup nutritional yeast, plus more for topping.

Instructions

1. Place quinoa in your Instant Pot with the bone broth, secure the lid and press the Rice function. When done, set the quinoa aside.

2. Preheat the oven to 375°F.

3. Heat oil in a large pan over medium high heat.

4. Brown the meat for a few minutes and then add all the spices.

5. When the meat is no longer pink, add all veggies to the pan. Cook, while stirring, for around 3-5 minutes.

6. Stir in the black beans, enchilada sauce, and nutritional yeast.

7. Grease a 9x13 baking dish.

8. Transfer the chicken mixture into the dish. Sprinkle some nutritional yeast on top.

9. Bake for 15 minutes.

Don't forget to get creative & colorful with toppings - chopped cabbage, guac, tomatoes, salsa...I'm just getting started!

ENJOY! 😋

With much ❤️,
Dr. Narayan