Mexican casserole with daiya pepperjack shreds

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1

    lb. pasta, penne, shells, elbow macaroni or rotini

  • 1

    15 oz. can black beans, drained and rinsed

  • 8 oz. can green Mexican sauce

  • 1

    cup salsa verde

  • 1

    cup daiya pepperjack shreds

  • 2

    medium tomatoes on the vine or roma tomatoes, diced

  • 1

    ripe avocado, diced

  • 1/2

    cup cilantro, roughly chopped

  • 1

    tsp. coconut oil

  • Hot sauce to taste

Directions

Instructions: Preheat the oven to 350F and grease a rectangular casserole dish with coconut oil Cook gluten free pasta according to package directions, drain Stir in beans, Mexican sauce and salsa verde and mix with the pasta then pour into the casserole dish Top with the daiya shreds, cover with foil and bake for 20-30 minutes, then remove foil and bake for approximately another 10 minutes Remove from the oven then top with tomatoes, avocado and cilantro and of course, hot sauce to taste

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