“A delicious one-dish Mexican casserole chock full of beans, roasted potatoes, bell peppers and protein packed quinoa! I throw in lots of my signature Chipotle Mexican seasoning for a smoky and spicy flare. The seasoning is easy to whip up and you can make extras to keep on hand for later use in taco’s or burritoes. This dish takes a couple steps to make but it saves really great in the fridge– perfect to make on an evening prior to a busy week!”
This is a blend of spices you can use in place of packaged taco seasoning–and it tastes so much better! I make this mix then put it in a small glass jar so I have it on hand when I need to spice up Mexican dishes or other things like omelettes and popcorn.
- 6 tsp cumin
- 3 tsp mild chile powder (I like chile molido)
- 1 tsp chipotle chili powder
- 3 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 2 tsp garlic powder
Chipotle Mexican Guisado (Mexican Casserole)
- 2 lbs potatoes (any kind), cut in 1/2 – 3/4 inch chunks
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tbsp Vogue Vegetarian Mexican Seasoning
- 1/2 cup quinoa
- 3/4 cup water
- 1-2 tbsp olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 leek, pale green and white parts, washed of sand
- 1 tsp Vogue Vegetarian Spice Mix
- 1 cup of non-chunky salsa (I like Arriba brand Chipotle), divided
- 2 cups beans, drained and rinsed (any kind work but I like black, small kidney or pinto beans-you can use several varieties)
- 1 can corn, drained
- 1 tablespoon plus 1 tsp Vogue Vegetarian spice mix
- 1 cup cheddar cheese, divided
- Black olives for garnish (optional)
- Cilantro (optional)
- In a 4 quart covered casserole dish (you can cover with foil if you don’t have one), place cut potatoes, onion, 2 tbsp olive oil and 1 tbsp Vogue Vegetarian spice mix. Mix together, cover, then place in preheated oven. Roast for about 60-90 minutes, stirring occasionally, until potatoes are very tender. (See picture.)
- Meanwhile, place quinoa and water in rice cooker and set to cook for white rice. You can also cook according to package directions on the stovetop. When quinoa is done, set aside to cool while potatoes finish cooking.
- Clean leek then slice lenthwise in quarters. Chop in 1/4 inch slices. In large skillet, heat 1-2 tbsp olive oil then saute the bell peppers and leak until tender. Add 1 tsp Vogue Vegetarian Mexican Spice Mix to the saute.
- Add the sauted vegetables to the cooked potato mixture in the casserole dish you used to cook the potatoes in. Stir in an additional 1 tsp VV Mexican Spice mix and 1/2 cup of the salsa (only 1/2 cup-the other 1/2 you use later!). Mix well. The potatoes should be soft enough that they will slighty mash as you mix. Light pat down mixture with the a large spoon or spatuala. (You don’t want to mash it, just lightly pack it down.) Sprinkle 1/2 cup of the cheese over the mixture (reserve the other 1/2 for later).
- Mix the drained and rinsed beans, corn and 1 cup of the cooked quinoa together (you may have some extra quinoa left over but you can use reserve this for another time). Add in the 1 tbsp plus 1 tsp of VV Mexican Spice mix. Stir until combined. Add this mixture on top of the potato-vegetable mixture. Dallop the remaining 1/2 cup of salsa in small spoonfuls over the top. Sprinkle with the remaining 1/2 cup cheese and olives.
- Cover and cook at 350 for about 45 minutes. Remove lid and cook an additional 10-15 minutes or until cheese is bubbly and slighly browned to your liking.
- Set aside for at least 10 minutes before serving. Serve with chopped cilantro, olives and sour cream.
- Since these items are cooked when you put them in the oven, while assembling, feel free to taste the mixture. If you feel it needs more spice mix, go for it! I have found myself putting several tablespoons in each mixture. You can also add a bit more salsa in if you’d like. You may have to cook it longer but it turns out great!