Name: Mexican Bean and Rice Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Cuisine: mexican
Ingredients: 1 large yellow onion (diced); 1 null red bell pepper (seeded and diced); 3 cloves garlic (minced); 1 tbsp cumin seeds (toasted in a dry skillet and ground); 2 tsp ancho chile powder; 2 null zucchini (medium, cut into ½-inch dice); 2 cups brown rice (cooked); 2 cups black beans (cooked, or 1 (15-ounce) can, drained and rinsed); 2 cups corn (kernels removed from 3 ears); 1 recipe vegan cheese sauce (one recipe); null null water (for sautéing); null null cilantro (chopped)

Mexican Bean and Rice Casserole

This Mexican-inspired casserole offers a flavorful twist on the classic combination of beans and rice. Ancho chile powder and cumin provide a delightful kick, while a creamy vegan cheese sauce adds rich texture. Packed with wholesome zucchini, black beans, and corn, this dish is both hearty and nutritious.

Instructions

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1

Preheat the oven to 350°F.
2

Place the yellow onion (1 large) and bell pepper (1 red) in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the [yellow onion] starts to brown. Add water (1 tbsp) to water (2 tbsp) at a time, to keep the vegetables from sticking to the pan. Add the garlic (3 cloves) and cook for 4 minutes. Add the cumin seeds (1 tbsp) and ancho chile powder (2 tsp) and cook for another 30 seconds. Remove from the heat. Add the brown rice (2 cups), zucchini (2), black beans (2 cups), corn (2 cups), and vegan cheese sauce (1 recipe), and mix well.
3

Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with [chopped cilantro].