The Mexican Casserole is plant-based and so delicious. You can eat it right away or freeze for a week like I did. It is great to share with friends or company. It is a great meal to appeal to all types of eaters. I adapted this recipe from Oh She Glows Cookbook. Please leave comments and subscribe to our videos! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2914149 Ingredients: 3 cups cooked grain (quinoa or brown rice) = 1 cup uncooked quinoa 1 cup onion chopped 3 gloves garlic chopped 2 peppers (any color) diced jalapeno (optional) 1/2 to 1 cup frozen dark greens or 3 cups of fresh (spinach or kale is good) 2 tablespoons or Mexican spice (I try to get the one without salt) 1 can diced tomatoes 1/2 cup frozen or fresh corn 1 can tomato sauce 1 15 oz can drained black beans pinch of salt and pepper 1/4 cup NOOCH (Nutrional yeast) - optional 1 cup vegan cheese sauce (or shredded Daiya) - cheese is optional too 1 cup crushed of whole wheat tortilla chips - more for serving if desired Side: guacamole or salsa and sliced green onion for garnish Mexican Spice: ◾1 T chili powder ◾1 1/2 tsp ground cumin ◾1 tsp smoked paprika OR 1/2 tsp regular paprika ◾1/4 tsp cayenne pepper, plus more as needed ◾1 1/4 tsp fine grain sea salt ◾1/4 tsp ground coriander Helpful links: Guacamole https://youtu.be/243puNEwhGI Quinoa and taco meat: https://youtu.be/d4xbGY805Vg Cheese sauce: https://youtu.be/TG54b4DbR6A