Saturday, April 16, 2016

Enchilada Chili Casserole.



For the filling, I made a pinto bean and sweet potato chili with zucchini and peppers. I let it thicken up before making this casserole. I layered corn tortillas with the filling, red chili sauce, enchilada sauce, Daiya cheddar and topped with more sauce, blobs of Vegenaise, more Daiya and olives.


Also made a side of mexican rice. Yummy!

2 comments:

vegan peace said...

That looks delicious! I am absolutely drooling, as usual! You make some of the most delicious looking food!!!

kmouse said...

THANK YOU! I'm all about comfort foods that make you want to tuck in!