Tuesday, April 17, 2012

Vegan Mexican Casserole

Recipe by Ceal Watson of Maineville, OH.

Serves 2-4

  • 8 oz package Upton's Naturals Chorizo Seitan
  • 2 C tortilla chips
  • 1 can pinto beans, drained
  • 1 C taco sauce
  • ½ onion, chopped
  • ½ C vegan cream cheese (I used Tofutti)
  • ½ C vegan sour cream (I used Tofutti)
  • 1 Tbsp vegan creamer
  • 1 C vegan cheddar or Mexican-style shreds


  1. Heat oven to 400°
  2. Crush half of the tortilla chips into the bottom of casserole dish. 
  3. On medium heat, sauté the Chorizo Seitan with onions in one Tbsp oil, for approximately 10 minutes. Add pinto beans and taco sauce and sauté another 10 minutes. Remove from heat. 
  4. In a small mixing bowl, beat cream cheese with creamer until smooth. Fold in vegan sour cream. 
  5. Spoon Chorizo Seitan mixture over crushed chips in casserole dish. Spoon cream cheese mixture over Chorizo Seitan mixture. Crush remaining half of tortilla chips over cream cheese mixture. Spread cheese shreds over top. 
  6. Cover with aluminum foil and bake at 400° for 30 minutes. Remove aluminum foil and bake an additional 10 minutes. 
  7. Let casserole sit for five minutes before serving. Have additional taco sauce, cilantro leaves, and lime slices on the side, if desired. Serve “Mean greens” or spicy corn on the side.