Mexican Casserole

Mexican Casserole
Prep time
Total time
Serves: 2-4
  • 1 14oz can of tomato sauce
  • 1 tsp. chili seasoning
  • 3 Tbsp. mexican seasoning
  • 1 Tbsp. nutritional yeast*
  • 1 cup of dry quinoa (or 2-3 cups cooked)
  • ½ tsp. cinnamon
  • 2 Tbsp. cilantro*
  • 2-3 yellow squash or zucchini
  • 1 can of refried beans
  1. Cook quinoa in 2 cups of water, add 1 Tbsp. mexican seasoning to the water and quinoa. Bring to a boil and then cover and turn to low. Cook for 15 minutes, then turn off heat and allow to cool (or... skip this step and use leftover quinoa).
  2. While quinoa cooks make sauce by mixing tomato sauce with remaining mexican seasoning, chili powder, nutritional yeast and cinnamon. Stir well and set aside.
  3. Preheat oven to 350˚F.
  4. Next, in a food processor with the slicing attachment (or a mandolin) slice the squash into paper thin rounds. Open can of beans and place in bowl, stir with a spoon so it's not too rough.
  5. Now it's time to assemble. In an 8x8 glass baking dish layer sauce and then 1 layer of squash, overlapped a little. Then half the quinoa and half the beans on top of that. Take your time to smooth out beans.
  6. Repeat layers again (reserving a little sauce for on the very top). Top with remaining sauce and bake for 20 minutes.
  7. Top with cilantro and serve.

Add avocado or salsa if you wish, but it really tastes great as is.

Reheats great. Store in fridge or freeze


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