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5 from 4 votes

Vegan Tinga Tortilla Rice Bake

Vegan tinga rice casserole all cooked in one skillet.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Servings: 6
Calories: 501kcal
Author: Lauren Boehme Hartmann

Ingredients

  • 2 Tablespoons Olive oil
  • 1/2 Cup Yellow onion, diced
  • 4 Cloves Garlic, chopped
  • 1 Pound(16oz.) Vegan ground beef, I used Beyond Beef*
  • 1 Can(15oz.) Black beans, drained
  • 2 teaspoons Smoked paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 Chipotle in adobo, finely chopped
  • 1 teaspoon Adobo sauce from the can, optional**
  • 1 Can(15oz) Canned tomato sauce (tomato puree not ketchup)
  • 1 Can(15oz.) Diced tomatoes
  • Juice of 1 Lime
  • 2 Cups Water
  • 1 1/2 Cups Long grain rice
  • 2 Cups Tortilla chips
  • 1 1/2 Cups Vegan cheese, cheddar style***
  • Salt and Pepper to taste
  • Toppings of choice

Instructions

  • Preheat the oven to 425 degrees(F).
  • In a large nonstick skillet, heat the olive oil on medium high. Add the onions and garlic. Then add the vegan beef. Break apart into crumbles with a spatula or wooden spoon. Sauté, reducing heat as needed, until the vegan beef is browned. 4-5 minutes.
  • Now add the black beans, smoked paprika, cumin, salt, chipotles and adobo sauce if adding. Stir to combine. Sauté for another 1-2 minutes.
  • Then add the tomato sauce, diced tomatoes and lime juice. Stir to combine.
  • Next add the water and stir to combine. Bring to a simmer, then reduce heat to low so it is just at a simmer.
  • Now, stir in the rice. Cover and simmer for 15-20 minutes so the rice is nearly cooked through. It should be pretty soft, but not all the way. Stir, taste and adjust the seasonings.
  • Now, sprinkle half the vegan cheese on top, then lay the tortilla chips on top of that, pressing them down slightly and top with the remaining cheese.
  • Bake for about 10 minutes or until the vegan cheese has melted and the top is brown. The rice should be completely cooked now.
  • Serve with your favorite taco toppings.

Notes

*If you don't want to use vegan ground beef, I recommend extra beans or tofu crumbles.
**If you don't want this dish to be spicy, I would skip adding the adobo sauce. 
***I used Violife vegan cheddar style shreds. 

Nutrition

Calories: 501kcal | Carbohydrates: 72g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 870mg | Potassium: 186mg | Fiber: 4g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg