Posted on February 21, 2012

Mexican Style Bean and Rice Casserole

  • Serves 6
  • Preparation Time: 20 minutes
  • Cook Time: 30 minutes


  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons ancho chile powder
  • 2 medium zucchini, cut into 1/2-inch dice
  • 2 cups cooked brown rice
  • One 15-ounce can black beans, rinsed and drained
  • One 10-ounce package frozen corn
  • One recipe No-Cheese Sauce Recipe


Preheat the oven to 350 degrees.

Sauté the onion and pepper in a large saucepan over medium heat, 7 to 8 minutes, until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.

Add the garlic and cook 4 minutes. Add the cumin and chile powder, and cook another 30 seconds. Add the cooked rice and the remaining ingredients and mix well.

Spoon the mixture into a nonstick 9×13-inch pan. Bake 30 minutes.

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