Enchilada Pasta Casserole

This is one of those recipes that you'll make again and again – for potlucks, family gatherings, or otherwise. Plus you get all of the spice and flavor of Mexican food in the comforting shape of a casserole.

ENCHILADA PASTA CASSEROLE [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1 8-ounce bag tortilla chips
• 12 ounces vegan enchilada sauce
• 1 16-ounce box gluten-free penne pasta
• 1 cup tricolor sweet peppers, diced
• 1 small onion, diced
• 1/2 cup frozen corn kernels
• 12 ounces meatless crumbles or textured vegetable protein
• 2 teaspoons taco seasoning
• 8 ounces salsa
• 16 ounces vegan mozzarella
• Chives, for garnish
• Chipotle mayonnaise, for garnish

PREPARATION

1. Bring the water to a boil in large pot, then add the penne pasta and let it cook for 12 minutes.
2. Pre-heat oven to 425°F.
3. While water is boiling, dice the peppers and onions and add them to a medium-sized sauce pan on medium heat with the frozen corn kernels.
4. Season the vegetables with the taco seasoning and cook them for 10 minutes.
5. Add the beef-less crumbles to vegetables, mix them well, and let them cook for 5 minutes.
6. When pasta is done, drain water and add the vegetable and beef-less crumble mixture.
7. Add the enchilada sauce and salsa and mix it all thoroughly.
8. Add the vegan mozzarella crumbles and mix everything again.
9. Pour the pasta mixture into a 9×13-inch baking pan.
10. Crumble the pico de gallo chips finely and completely cover the pasta mixture in the tray.
11. Evenly distribute another 6 ounces of vegan mozzarella over this dish. Bake this for 20 minutes.
12. Garnish with your chipotle vegan mayo and chives

http://www.onegreenplanet.org/vegan-recipe/enchilada-pasta-casserole/