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Burrito Bowl Casserole

Vegan, Possibly Gluten-Free

This hearty casserole is a tasty protein and flavor packed hit that works well as a standalone item as well as a topper/filling for nachos, burritos, tacos, etc.

I had some leftover ghost pepper salsa (would highly recommend — https://www.sandiaseed.com/blogs/news/ghost-pepper-salsa-recipe that I made with heirloom tomatoes) from the other day, and wanted to make use of it.

I wanted to create a ‘burrito bowl’ style dish, as they are very filling and comfort food 101, and I thought what better way to create a comfort food item than to turn this into a casserole. The sofritas recipe (with minor additions) I got from https://pinchofyum.com/spicy-sofritas-veggie-bowls and added the Soy Chorizo as well as the rest of the casserole elements.

The salsa makes or breaks this dish — other iterations with lesser salsas turned out not as amazing as the initial creation. The salsa also allows for some customizability in the flavor profile and spice level of the entire dish.

Within minutes of being left out in the kitchen for ‘samples’ by housemates, the large casserole dish was half empty, so I counted it as a success! You know you have a winning dish when you have all different housemates, vegan and non-vegan, coming back for seconds.

Since then, there have been requests for a codified recipe. Here is that recipe.

Print Recipe
5 from 3 votes

Burrito Bowl Casserole

Course: Main Course
Cuisine: American, Mexican
Keyword: Vegan Friendly

Ingredients

For the sofritas

  • 1 11oz package Soy Chorizo
  • 1 16oz extra firm tofu
  • 1 15oz can black/pinto beans, rinsed and drained
  • 1 4oz can hatch green chiles
  • 4 individual chipotle peppers canned in adobo sauce
  • 2 tbsp of the adobo sauce
  • 3/4 tsp granulated garlic
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/2 cup fresh homemade tomato salsa (any tomato salsa will do, flavor profile here greatly influences the flavor of the dish)
  • 1/2+ cup water
  • pinch of sugar/maple syrup (optional)

For the casserole

  • 2 lbs sweet potato, cubed
  • 1 green bell pepper, diced
  • 1/2 lb crimini mushrooms, diced
  • tortilla chips to crumble ontop (optional)
  • cheese or vegan cheese to melt in casserole (optional)

Instructions

  • (optional) Press your tofu. Place your block of tofu between two paper towels, between two pans. Stack heavy items on top of the whole arrangement, to press the water out of your tofu.
  • Preheat the oven to 425 °F. Put your sweet potatoes at the bottom of a large casserole dish. Roast them in the oven for 20-30 minutes, flipping once.
  • Cook your bell pepper and mushrooms in a pan on medium heat until soft, 5-15 minutes. Add oil/water if necessary.
  • Prepare the sofritas sauce. Combine the hatch green chiles, chipotle peppers, adobo sauce, salsa, oil, salt, granulated garlic, and (optional) sweetener in a blender or food processor and pulse until mostly smooth.
  • Make the sofritas. Add the soy chorizo to a pan on medium high heat and stir periodically, until cooked through (5-10 minutes). Next, add block of tofu to the pan. Scramble with your spatula/cooking utensil until fully scrambled and fully combined with the soy chorizo. Cook until tofu soaks up a bit of the color of the soy chorizo and begins to brown slightly (3-5 minutes). Next, add the sofritas sauce, ½ cup water, and the beans. Simmer covered for 15-20 minutes, adding more water as necessary.
  • By this point, all your ingredients should be cooked. You should have a pan of veggies, a pan of sofritas, and a casserole dish of sweet potato. Mix in the veggies with the sofritas, and pour this mixture into the casserole dish over the cooked sweet potatoes. 
  • (optional) Mix in any cheese or vegan cheese into your dish, or leave on top. Crumble tortilla chips to make a layer on top.
  • Bake at 350 °F for 20 minutes, or until sufficiently browned / cheese melted.
  • Enjoy!
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