Mexican Layer Casserole

[Guest guest]

Mexican Layer Casserole

Source: www.3abn.org (adapted)

 

1 c. onions

1 Tbsp. soy margarine

1 Tbsp. olive oil

1 tsp. salt

4 c. cooked brown rice

1 1/4 c. canned diced tomatoes

1 c. mild salsa

1 tsp. onion powder

4 c. canned chili beans (gluten free/vegan)

1/4 c. green chilies

12 - 6 " corn tortillas

1 c. sliced black olives

 

1. Put the onions and soy margarine in a glass bowl with a lid and microwave for

about 3 minutes, or until onions are tender. Mix the tomatoes, salsa and 1 tsp.

onion powder together. Add olive oil and seasoned salt.

 

2. Place about 1/2 c. of tomato and salsa mixture into a 3-quart baking dish and

spread it on the bottom. Place 6 corn tortillas on top, in a layer over the

salsa mixture. Spread the brown rice on top of the tortillas then the chili

beans. Place the 6 remaining tortillas on top, then pour the rest of the tomato

and salsa mixture on top of the tortillas. Sprinkle the onions and onion liquid

on top of the salsa and top with the green chilies.

 

3. Bake at 350° for 30-40 minutes or until hot and bubbly. Serve with Tofutti

Sour Supreme, oven baked tortilla chips, mild salsa and a colorful green salad.

Yield: 28 half-cup servings