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Southwestern Vegetarian Casserole
Southwestern Vegetarian Casserole
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Satisfying vegetarian dish: Spiced bean and veggie filling topped with fluffy cheddar biscuits, baked to perfection.
Ingredients:
  • Cooking spray, for the casserole dish
  • 2 teaspoons olive oil
  • 1 small red onion, diced
  • 2 medium yellow squash or zucchini, chopped
  • 8 ounces cremini mushrooms, stems trimmed and diced
  • 1 large red, orange, or yellow bell pepper, seeded and chopped
  • 1 jalapeño, seeded and diced, optional
  • 1/2 large bunch (about 3 cups tightly packed) curly leaf kale, stems removed and leaves roughly chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder, plus more to taste
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 (15-ounce) cans pinto or black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes with green chilies, drained
  • 1 (7-ounce) can salsa verde
  • For the cheddar biscuit
  • 2 1/3 cups (326g) all-purpose flour, divided
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 1/2 cups buttermilk
  • 1 1/2 cups shredded sharp cheddar cheese, divided
Instructions:
  • Preheat your oven to 450°F and lightly grease a 9x13-inch casserole dish with cooking spray.
  • In a large, deep skillet or Dutch oven over medium heat, heat the oil and sauté the onion until softened, about 2 minutes. Add the squash, mushrooms, bell pepper, and jalapeño (if using), and cook until the squash starts to soften, about 3 to 4 minutes. Stir in the kale, garlic, chili powder, salt, and black pepper, and continue cooking until the kale is wilted, approximately 3 minutes.
  • Prepare the filling by ensuring the canned beans and tomatoes are well drained to avoid excess moisture. Combine the drained beans, tomatoes, and salsa in a skillet. Cook until it reaches a boil, then remove from heat. Season with chili powder and salt to taste. Transfer the flavorful filling to the casserole dish and let it rest as you move on to making the biscuits.
  • Prepare the biscuit dough by combining 2 cups (280g) of flour, baking powder, sugar, salt, and baking soda in a medium bowl. Add cubed butter and blend it into the flour using a pastry cutter or two butter knives until the mixture looks like small peas coated in flour. Mix in buttermilk and 1 cup of cheddar cheese until just combined without large pockets of dry flour. Avoid overmixing.
  • Coat the biscuits: Sprinkle 1/3 cup (46g) flour into a shallow bowl. Take 1/2 cup of biscuit dough using a measuring cup and place it in the flour. Dust the top of the dough with flour using your fingers and gently shake off any excess. Arrange the 6 biscuits on top of the vegetable filling in two rows of 3. Finish by sprinkling the remaining 1/2 cup cheese over the biscuits.
  • Bake the casserole for 20-25 minutes until the filling is bubbly and the biscuits are golden brown and puffy. If the biscuit tops are getting too dark, cover with foil and bake until fully cooked. Cool for 5-10 minutes before serving.

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