Realizations Inc

The flavors of this casserole remind me of Shiprock, New Mexico, and the foods I learned to enjoy—with a Navajo twist—while living there on the high desert.

You can sprinkle grated cheese on top along with the tortilla chips and serve with a dollop of sour cream—if you aren’t trying to avoid the extra fat and calories.

Bring 3 quarts of water to a boil.
Add 16 ounces of penne pasta.
Cook until al dente and drain in a colander.

Ingredients:

• 2 onions chopped and sautéed with ½ tsp garlic and ¼ tsp cumin until clear
• 1 cup diced mock chicken (e.g., braised seitan tidbits, soy curls, braised tofu, gluten bits – or chicken/turkey leftovers)
• 1 package sliced fresh mushrooms, sautéed until dry
• 2 cans black beans, drained
• 2 cups white petite kernel corn
• 1 small can chopped mild Ortega Green Chiles
• 1 small can sliced black olives
• 4 cups marinara sauce
• 1 can mushroom soup
• 1 Tbsp McKay’s mock-chicken seasoning
• Salt and pepper to taste

Saute chopped onions and mushrooms separately.

Combine all ingredients in a large bowl and mix gently.
Pour into two casserole dishes (can freeze one for later).
Sprinkle 1 cup crushed tortilla chips on top.

Bake uncovered in the oven at 350 degrees F for 1 hour.

Serve with a tossed green salad.