Linda’s Vegan Casserole

Recipe and photo supplied by Linda Rapp Nelson.
The casseroles I prepared yesterday were adapted from‘s Southwest Sweet Potato and Chickpea Delight. I switched out the corn chips with chopped walnuts in one, and I used different salsas to change the heat and the taste. I’ve used black beans or kidney beans in the past (what’s in your cupboard?), and I’ve added corn, chopped spinach or kale for added color and nutrition. I’ve also used butternut squash instead of sweet potato (just reduce the oven time by a bit). This is a great base for using up what you have. It makes great leftovers and travels easily. What’s not to love?
What you need:

  • 1 large sweet potato, peeled and diced
  • 1 (16 ounce) jar salsa (I use Mrs. Renfro’s Roasted Salsa)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 1/2 cups yellow corn tortilla chips, crushed
  • 1 medium white onion, finely diced
  • 3 cloves garlic, finely minced
  • 1 cup vegan cheese, grated (I use Follow Your Heart brand Monterey Jack), divided
  • 1 tablespoon chili powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • cilantro, chopped, optional
What you do:
1. Preheat oven to 350 degrees F. Combine all ingredients, but reserve a small handful of the vegan cheese.
2. Spread into a shallow casserole dish. Cover with lid or foil and bake for 45 minutes.
3. Remove foil, stir, and top with remaining vegan cheese. Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork. (Watch carefully, as the top will get crispy fairly quick, and you may need to stir occasionally to prevent burning.)
4. If desired, sprinkle with fresh chopped cilantro right before serving