Tuesday, December 26, 2017

Festive #Vegetarian Casserole, Could Be #Vegan

So I went to a party at which we were to each bring a present that cost $10 or less, and played one of those swap-around games, and this is what I ended up with -- the very one I wanted!
Naturally, I wasted no time in making something from it. I tweaked it, though, to make it vegetarian, and I tweaked it more to make it vegan for Christmas.

Here's the recipe:


  • Two 15-ounce (417-g) cans Mexican corn with red and green peppers
  • One 15-ounce (417-g) can black beans, rinsed and drained
  • One cup (225 g) chunky-style salsa

Put the Mexican corn, black beans, and salsa in the slow cooker and stir to combine. Cover and cook on LOW for 3 to 4 hours.

ADD IT IN: Sprinkle 1 cup (115 g) shredded Mexican-blend cheese over the mixture 15 minutes before it's done and continue cooking until the cheese has melted.

--I also mixed up a pot of vegan taco "meat" and stirred it in after the veg had cooked. I did that again for Christmas, plus substituted vegan "cheese" and held the sour cream I topped ours with.

Yes, it's served over lettuce. We love food served over lettuce, especially spicy food. Mmmm.

Happy New Year!


Cerebrations.biz said...

I'd choose quinoa over the salsa. But, I'd also add some tomato bits (chunks cut into smaller pieces).

Marian Allen said...

You mean quinoa over the corn? I know you don't do starches. That WOULD be awesome! And I'm also a big fan of diced or chunked tomatoes. Charlie hates 'em! It's a wonder we can even eat together. lol