Veggie Mexican Casserole?

I found this recipe in an old issue of “Little Things That Make a Home Great” magazine. It sounded pretty delicious and easy to make. I’ll be honest with you: as soon as I walked into the kitchen and saw this casserole, I was hooked. It was loaded with healthy ingredients and had a nice crunchy topping, and a yummy orange flavor. The only thing I didn’t like was that it took a little longer than expected to prepare, but once the final dish came out, I really enjoyed it.

Sauce

A simple vegan recipe for a flavorful, delicious and hearty casserole. This is a favorite for week night dinner and will be sure to impress your family and friends!

Chili

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Carrots

As a healthy food, carrots are very versatile and delicious. They can be eaten raw or cooked, either as a vegetable or as a side dish. They’re high in fiber, folate, and B vitamins, but low in calories. Some types of carrots are orange, but the most common are orange, yellow, and white. They’re typically served in a salad, as a side dish, or on their own. Some types of carrots are sweet while others are earthy and earthy. It’s best to cut the larger ones into smaller pieces for a more even texture. They can be served raw or cooked, either as a vegetable or as a side dish. To cook them, simply wash and peel them, cut into pieces, and boil them in a pot of water. You can also cook them in the microwave. Or, you can slice the carrots and sauté them in a pan.

Chili

This is my veggie version of a mexican casserole. I love Mexican food, and this is one of my favorite things to eat. It’s loaded with beans and veggies and is super easy to make.
[Url]: https://cooking.stagram.com/veggiemexicancasserole

Vegetables/Vegetarian

Ingredients:
1 Onion
4 portabella mushrooms
1 red pepper
1 zucchini
1 tomato
1-2 cloves of garlic
Salt & pepper
Preparation:
Peel, slice, and wash all veggies. Slice onions and mushrooms to the same size. Wash portabella and cut into circles to fill a casserole dish. Cut red pepper and zucchini in circles and add to the casserole dish. Peel and chop tomatoes to use as garnish.
In a large skillet, sauté onions, mushrooms, and garlic in 1/2 tsp. of butter. Add salt, pepper, and mushrooms to the onions for 3-4 minutes. Add mushrooms and onions to the pot with the other vegetables in the casserole dish. Stir gently, making sure to coat vegetables well. Put pot in the oven at 350 degrees for 15 minutes.
In a small bowl, whisk eggs with milk and remaining 1/2 tsp. of butter. Add egg mixture to the pot and cook for another 5-10 minutes. Sprinkle cheese on top and let cheese melt before serving.