Yield: 6-8 servings

A childhood favorite from my mother’s kitchen remade my way!

Not only is it more healthful with my addition of bell pepper, kale, yellow squash, and black beans, plus tempe substituting for you-know-what, but it is also much quicker, yet still creamy-good.

Ole!

2 tablespoons olive oil

1 large onion, diced

1/8th teaspoon sea salt

1/8th teaspoon freshly ground black pepper

1 large orange or red bell pepper

2 large cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon smoked paprika

2 tablespooons nutritional yeast (optional, but yields a beautiful “cheesy” taste)

8 ounces crumbled tempeh

1 8-inch yellow squash, diced

8 cups loosely packed chopped kale

1-15.5 ounce can black beans, rinsed and drained

8 cups corn chips (I used Xochitl Organic White Corn Chips)

16 ounce jar salsa verde

7 ounce can chopped green chilies

1 cup vegan sour cream (I use Tofutti Better Than Sour Cream, but use your favorite prepared or homemade version)

Preheat oven to 350 degrees and oil a large casserole dish.  In a large wok, heat 2 tablespoons olive oil over medium-high.  Add onion, sea salt, and pepper, and saute, stirring frequently, about 3 minutes or until softened.  Then add in order the following ingredients, sautéing and stirring about 3 minutes between each:  bell pepper and garlic, spices and tempeh, yellow squash, and kale. Kale may require a couple more minutes of cooking time. Then stir in remaining ingredients and heat through.  Check for seasoning and adjust if necessary.  Transfer mixture to prepared baking dish and bake for 20 minutes, covered.  Serve garnished as desired.