Mexican-Style Vegan Bean and Rice Casserole
Mexican-Style Vegan Bean and Rice Casserole
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Makes one (8 × 8-inch) casserole
Ingredients
- piece large yellow onion, diced
- piece red bell pepper, seeded and diced
- clove garlic, minced
- tablespoon cumin seeds, toasted in a dry skillet and ground
- teaspoon ancho chile powder
- piece medium zucchini, cut into ½-inch dice
- cup cooked brown rice
- cup cooked black beans
- piece ears corn, kernels removed
- No-Cheese Sauce Recipe
- bunch Chopped cilantro
Instructions
- Preheat the oven to 350°F.
- Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
- Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.