Mexican Style Bean and Rice Casserole

  • Makes one (8 × 8-inch) casserole
  • Ready In:

INGREDIENTS:

  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 tablespoon cumin seeds, toasted in a dry skillet and ground
  • 2 teaspoons ancho chile powder
  • 2 medium zucchini, cut into 1/2-inch dice
  • 2 cups cooked brown rice
  • 2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
  • 3 ears corn, kernels removed (about 2 cups)
  • One recipe No-Cheese Sauce Recipe
  • Chopped cilantro

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn.

From Forks Over Knives – The Cookbook

Instructions:

1. Preheat the oven to 350°F.

2. 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.

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

Photo by Keepin’ it Kind

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Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

View all contributions by Del Sroufe