Mexican casserole with daiya pepperjack shreds

By á-4939

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

Preparation

Step 1

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