Vegan Layered Taco Cake with Green Chiles

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Makes: 8 servings  

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients

  • 16 oz extra-firm tofu, pressed and crumbled
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 5 shiitake mushrooms, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon annatto powder (optional)
  • 1 bay leaf
  • 2 tablespoons low sodium tamari
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 3 cups cooked kidney or black beans
  • 1 cup frozen corn kernels
  • 1 cup chopped tomatoes
  • 1 4 oz can of Rio Luna Diced Green Chiles
  • 1/4 cup cilantro leaves
  • 4 10-inch flour tortillas
  • 8 oz package of vegan cheese shreds
  • Rio Luna Nacho Sliced Jalapeños, to taste

Made With

Directions

  1. Preheat oven to 425˚F. Press a piece of parchment paper into the bottom of a 10.5" springform pan.
  2. Heat a cast iron skillet on medium-high. Add olive oil to hot pan and sauté the diced onion and pepper, minced mushrooms and garlic, and crumbled tofu over medium heat until they start to brown, about 3 minutes, stirring occasionally.
  3. Add dried herbs and spices and continue to stir and sauté the tofu and veggies until they are browned, about another 3 minutes.
  4. Add tamari, vinegar, salt, beans, corn, tomatoes and Rio Luna diced green chiles and cook for another 5 minutes on medium-low heat. Taste for seasoning and add more salt to taste if needed.
  5. Remove from heat and stir in cilantro leaves.
  6. Toast tortillas on a hot dry griddle or cast iron skillet for 30 seconds on each side to crisp them up a bit.
  7. Place one tortilla into the springform pan and top with 1/4 of the filling and 1/4 of the shredded cheese. Repeat for the remaining tortillas and fillings until you have 4 layers. Add a few Rio Luna sliced jalapeños to each layer for added flavor and heat to your taste.
  8. Bake for 30 minutes at 425˚F in top third of oven. Then turn on broiler to melt and brown the top layer of cheese, about 30-60 seconds.
  9. Remove from oven and serve hot in wedges with fresh salsa, guacamole, lime wedges and fresh cilantro.
  10. Cover and refrigerate any leftovers to keep for up to 1 week. Reheat to serve.

Recipe Note

This recipe was developed and featured on Fare Isle. The original blog post can be read here.

Serve with fresh salsa, guacamole, cilantro and lime.

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