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:

SANTA FE BLACK BEANS AND CORN


  • 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!


2 comments:

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