Matzoh is an unleavened flatbread eaten during Passover in place of chametz (five specific grains and leavened bread), and while we love the traditional cracker, we’ve incorporated our favorite Mexican flavors for a new take on an old standard. Layers of vegan beef and beans are sandwiched between warm avocado and salsa, and then topped off with melted vegan cheddar cheese. Garnish this casserole with dairy-free sour cream and more salsa for an inspired meal that will have you singing, “Oy-le!”
What you need:
1 tablespoon olive oil
½ yellow onion, finely chopped
6 ounces vegan ground beef
1 (16-ounce) can beans
¼ cup canned corn, drained
2 cups salsa, divided
Juice of 1 lime
2 teaspoons salt
½ cup shredded vegan cheddar cheese
Vegan sour cream (for garnish)
Chopped cilantro (for garnish)
What you do:
1. Preheat oven to 350 degrees. Heat olive oil in a pan over medium heat. Sauté onion until golden, and stir in vegan beef. Cook until heated, approximately 5 minutes.
2. Stir in half of beans and corn (reserving rest for another use), along with corn and ½ cup salsa. Continue cooking for another 5 minutes, until mixture is combined and heated through.
3. While beans and corn are cooking, mash flesh of avocados with lime juice in a bowl. Add salt to taste.
4. Pour ¼ cup salsa into bottom of an 8 x 8-inch casserole dish. Place 1 matzah on top of the salsa. Spread half of the meat mixture over the matzah, followed by half of the avocado mash. Repeat with another matzah and the remaining meat mixture and avocado.
5. Top with 1 matzah. Spread remaining salsa over the top of the casserole and sprinkle with cheese.
6. Bake for 10 minutes. Cut into 4 square pieces and top with a dollop of sour cream, additional salsa, and cilantro.
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