fajita casserole

11 Oct

best if made the day before, but still delicious if not! Quantities are for one family, 1 9×13″ casserole.

Preheat oven to 350′

1 32-oz can pinto beans
1 1# bag frozen fajita veggies (sliced peppers/onions)
2/3 of a 32 oz bag frozen southern-style hash browns
2 cups (rice) milk
1/3 cup (rice) flour
1/3 cup nutritional yeast
1 tsp Adobo seasoning
margarine
potato chips for topping
paprika for sprinkling

Drain beans and place on bottom of casserole dish. Put the frozen veggies on top of the beans and the potatoes on top of the veggies. In a seperate mixing bowl, whisk the rice milk, rice flour, nutritional yeast and adobo together. Pour on top of the potatoes. Put pats of margarine on top. Bake for about an hour. Remove, top with crumbled potato chips and sprinkle with paprika. Bake for another 30 min – 1 hr, until top is appropriately browned.

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