Cheesy “Chicken” & Black Bean Casserole with Spinach (vegan/plant-based)

A hot and sticky July does not necessarily sound like warm casserole weather, but I was craving Mexican-inspired casseroles and created two this week, enjoying a serving each on different days and freezing the rest. Tofutti is publishing one and I am happy to share the other right here.

My versions boast two main sources of flavorful and chewy protein, two sources of colorful vitamins, and a sauce that will make you want to lick the skillet, which I highly recommend.

Pro-Tip: you need not bake the luscious mixture layered with chips as a casserole, but can serve it as dip with those chips instead.

Note: add 1/2 teaspoon chili powder if desired. I like chipotle, but it does bring the heat.

Cheesy Chicken & Black Bean Casserole with Spinach (vegan & plant-based)
Yield: 4-6 servings

1 tablespoon olive oil
8 ounces plant-based “chicken,” chopped or broken into small bite-size pieces (I use Tofurky)
1 cup pico de gallo
4 cups loosely packed baby spinach
1 cup plant-based sour cream
1 cup shredded plant-based cheddar style cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 cup drained black beans
30 Tostitos Scoops (about 3 cups) or similar chip
Garnishes: 4-6 tablespoons + optional pico, fresh cilantro, roasted pumpkin seeds, etc.

Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add “chicken” and saute, stirring frequently, until heated through. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of “chicken” mixture. Cover with foil and bake 20 minutes. (Optional: Bake an additional 5-10 minutes uncovered if a “set” top is desired.) Serve hot garnished with additional Tofutti Sour Cream and pico.