I am so looking forward to trying today’s recipe…it looks AMAZING! Dripping in vegan cheese and layered with all sorts of goodness and SPICE, this looks like a meal I could eat on the daily! Many thanks for our guest Chef Marlon Rison, A.K.A. PlantBasedG, for showing us how it’s done, with today’s host Paige Parsons Roache, Producer/Booker for JaneUnchained News Network, learning along the way. Get ready for some vegan HEAT Tex Mex HEAVEN!
Marlon Rison, PlantbasedG, transitioned to a vegan lifestyle during the summer of 2017 in an effort to improve his health, but he quickly grew to appreciate the compassion for animals. After losing over 150 lbs, and equipped with an open mind, he was led to seek out like-minded people at live events and through social media. His world changed as a result.
Through these interactions, opportunities arose that include speaking engagements, in-person cooking and live streaming, special focus interviews, and even recognition from VegNews Magazine as one of the “Black Vegans” you need to follow on Instagram.
Marlon’s most recent venture is the compilation of his first cookbook—Quarantine 15. A collection of 15 (plus one bonus) curated vegan recipes to comfort the soul and nourish the body. Throughout the COVID-19 pandemic, the cookbook will be available for download on Shopify. Also available are some cool swag, including t-shirts and caps.
Marlon’s greatest passion is to be a change agent, providing a living breathing example of what can be done if you treat yourself like you love yourself—beginning with what you feed your body.
Now, let’s jump right into this hot and spicy Tex Mex Casserole that magically appeared in the kitchen today. I can’t wait to bite into this one!
Below is the recipe for this vegan Tex Mex Casserole dish. I am FOR SURE going to make this one at home and I hope you will do the same. Please let us know how you liked it!
- 8-10 oz of diced mushrooms I used baby portabella
- 1 can 15 oz of organic black beans (cooked)
- ½ medium size onion diced
- ½ medium size bell pepper
- 2 tablespoons of diced garlic
- 1 small to medium zucchini
- 1 small to medium yellow squash
- 6 large corn tortillas cut each in quarters to layout easier
- 1 large jalapeño
- ½ cup Spanish rice cooked
- 8 oz vegan cheese shreds
- 10 oz of green enchilada sauce
- Pink Himalayan salt
- Red chili flakes
- Smoked paprika
- Avocado oil
- Preheat oven on 400 degrees.
- Heat cast-iron skillet (or regular skillet) on medium-high and pour in a couple of tablespoons of avocado oil. Add small amount of diced onions and garlic. Cook until translucent or brown in color and add diced mushrooms. Downgrade heat to medium and cook for 3-5 minutes and remove from heat.
- You like layers? I do! Now it’s time to layer up! In an oven baking pan (9”x13” or similar size) pour enough enchilada sauce to cover the bottom. Not too deep…just completely covered.
- Next, place enough corn tortilla slices to cover bottom of pan…then layer with zucchini slices. On top of the slices will be Spanish rice, and then layer with black beans. Season with salt, chili flakes and paprika to your liking before next layer.
- Let’s stack some more. Layer with the following in this order: tortilla slices, then squash and now the mushrooms. Make sure to spread evenly.
- Almost ready for the oven. Add the bell peppers, jalapenos, onions, more seasonings and then the cover the top with vegan cheese shreds and leftover enchilada sauce if you like it super saucy!!! Cover and cook in the oven for 20-25 minutes.
- Allow to cool and ENJOY!