Fiesta Chick-style Casserole with Jalapeño Nacho Chips

Standard / by / April 16, 2016 / 35 Comments

As many of you know, I consider myself a “real world vegan” (have you joined the Real World Vegan Meals Facebook group?) because as much as I love to cook wholesome meals, I do not shy away from convenience foods. Sometimes I want a quick and easy when I’m busy or I’m cooking for non-vegans and I want to offer them foods that are familiar to them.

When I wrote Vegan Pressure Cooking, I included a recipe for a soy curl and rice casserole. I topped it off with tortilla chips. Well, last month I was at Expo West and I got to taste some delicious new Beanfields Chips flavors and holy yum, I was blown away by the jalapeño nacho chips!

So much so that I decided to riff on my cookbook recipe and spice it up …

Casserole and chips

… big time!

These “better-for-you” chips (I mean, come on, typical corn tortilla chips contain 2g protein, 2g fiber and 7g fat per serving but Beanfields chips can contain as much as 150% more protein, 250% more fiber and 44% less fat per serving!) are made by a family-owned company and are vegan, Non-GMO Project Verified, and gluten-free. 

Beanfields is sponsoring this post (all opinions are my own!) so that I can share a recipe with you PLUS host a giveaway so that you have a chance to try the tasty chips, too! So enter the giveaway (below) and then grab your pressure cooker (or Instant Pot or Fagor LUX) and get to cooking this Fiesta Chick-style Casserole with Jalapeño Nacho Chips recipe!

Fiesta Chick-style Casserole with Beanfields Jalapeño Nacho Chips

by JL Fields

  • 1 teaspoon chipotle avocado oil extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup  diced yellow onion
  • 3 cups Beyond Meat frozen grilled strips (or other vegan chicken-less strips or rehydrated soy curls)
  • 1 tablespoon taco seasoning
  • 1 cup  long-grain white rice
  • 1 1/2 cups frozen corn 
  • 1 can (28 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 1/2 – 2 cups vegetable broth (or, ideally, chicken-style vegan broth)
  • 1/2 to 1 teaspoon sea salt
  • 1 1/2 cups shredded vegan cheese, divided (I used Daiya pepper jack shreds)
  • 1 cup crumbled Beanfields Jalapeno Nacho chips
  • Freshly ground black pepper

Preheat the oven to 375°F. Grease a 13 × 7-inch casserole dish.

In an uncovered pressure cooker, heat the olive oil on medium-high. Add the garlic and onion and sauté for 3 minutes, until the onion is soft. Add the grilled strips, and taco seasoning and sauté for 3 to 5 minutes. Add water or vegetable broth if they begin to stick to the pan. Add the rice, corn, tomatoes and chiles, tomato sauce, and remaining 1 cup (235 ml) vegetable broth and mix well.

Cover and bring to pressure. Cook at high pressure for 4 minutes. Use a quick release.

Remove the lid. Taste and add salt as needed. Stir in 1 cup (120 g) of the shredded vegan cheese. Transfer to the prepared casserole dish.

In a small bowl, mix the remaining 1/2 cup (60 g) shredded vegan cheese with the crumbled tortilla chips. Sprinkle over the casserole.

Bake for 15 minutes, or until the cheese is melted. Serve with freshly ground black pepper.

Yield: 8 to 10 servings

Fiesta Chick-style Casserole with @Beanfields Jalapeño Nacho Chips by @jlgoesvegan

I loved this casserole. More importantly, my vegan husband – who still longs for non-vegan foods – devoured it. Winner!

Now enter the giveaway because two of you will win a 6-pack of Beanfields Chips (U.S. shipping addresses only)!
a Rafflecopter giveaway

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35 thoughts on “Fiesta Chick-style Casserole with Jalapeño Nacho Chips”

  4. This casserole would be great with a fresh salad featuring Boston lettuce, tomatoes, cool cucumbers, red onions and avocado with a lime vinaigrette!

  7. I love Beanfields chips! I’m currently working on a bag of the pico de gallo. I love snacking on them with guacamole or alongside a taco salad.

  9. I love Angela Liddon’s Tex Mex casserole, and I made it with Beanfields nacho chips on top!

  10. I’d love to try Beanfields chips with guacamole, or my layer dip made with vegetarian refried beans, greek yogurt, avocado, salsa, lettuce, and hot sauce/taco seasoning. Thanks for the awesome giveaway!

  16. That casserole looks delicious! It would be great to take to a vegan potluck.

  17. I haven’t tried this yet, but I like Texas caviar (the mix of beans, peppers, hominy, etc.), and I think it would be perfect with the barbecue flavor!

  18. I have been thinking about veganizing my mom’s buffalo chicken dip. These chips would be perfect with that gooey, cheesy dip!

  24. Love mixing vegan sour cream together with salsa (and a pinch of salt). Perfect dip for chips!!!

  26. I love my homemade hummus! I keep trying different recipes, and these chips would be perfect! oh me, oh my!

  29. I do not have a recipe, but LOVE LOVE LOVE these chips!! Cannot wait to try your recipe!

  30. I think a vegan chili and crushing the white bean chips on top of the chili would be a perfect addition to this type of meal!

  33. It would go great with the Garden Salsa recipe I found in a Taste of Home Magazine over 10 years ago.

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