Pantry Clean Out-Taco Casserole- Post 14

As I mentioned before, John and I plan all of our dinners. We sit down each Sunday morning and come up with a list of dinners for the week, and in that planning we make sure to have enough food for leftovers the next day. Once we have planned meals, we make a grocery list and go shopping. We have been married for seven years and have not once failed to do this, even when we are busy and stressed. Before we got married, we shared our plans with friends and family and we received snickers, laughs, and tisks. We heard "You live in a dream world, you won't be able to maintain that." People said the same thing to me about becoming a vegetarian when I was 14. Now I am 32 and am vegan. The moral of the story is that when I say I am going to do something, I do it. I do not do things half way.  

Every once and a while, we go through the pantry and refrigerator and decide to have a meal using up what we have. This particular day we had pinto beans, taco shells, onions, bell peppers from our CSA, a pepper from our garden, cilantro, salsa, tomatoes, and vegan cheese. We first thought that we would have tacos and salad and then I decided to go for something more exciting.   I wanted a taco casserole. 

I threw together the ingredients and came up with a dish that we both loved and will most definitely have again! You can change up the ingredients to what you have in your pantry and fridge!

Pantry Clean Out Taco Casserole

• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 hot pepper like a jalapeno (or mild if you prefer), chopped
• 1 15 oz can of beans- we used salt free, organic pinto- drained and rinsed
• 1 15 oz can of diced tomatoes, salt free
• 1/2 cup low salt, organic salsa
• 1 tbsp of taco seasoning- cumin, chili powder, garlic, and onion powder
• 1/2 package of organic corn hard taco shells, broken in half
• 1 fresh diced tomato
• 1 cup vegan cheese
• 1/4 c cilantro
• 3 scallions chopped

Heat a large skillet over medium heat, add a tablespoon of water. When hot add the onions and saute 5 minutes. Then add the peppers and saute 3 minutes more. Then add in the beans, tomatoes, salsa, and seasoning. Let the mixture cook until warm a couple of minutes. Remove from heat and set aside. 

Pre heat the oven to 375 degrees. In a casserole dish place half of the broken taco shells, top with half of the bean mixture and half of the vegan cheese. Place the remaining taco shells on top and repeat with the rest of the bean mixture and cheese. Please in the oven for 20 minutes. Sprinkle on the tomato and scallions and place back in the over for 5 minutes. Remove from the over, sprinkle with cilantro and serve.