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

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. Also, be sure to check out our “cheesy” vegan rice and bean casserole.

From Forks Over Knives – The Cookbook

Mexican style beans rice casserole

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 ½-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

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.

Comments (21)

(4.56 from 18 votes)
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Megan4 months ago
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Satisfying. Will make again. I added some greens and garlic powder. It’s also good with black olives.

Jean5 months ago
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Can left overs be frozen?

Gerrylu5 months ago
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A hard no for my family. The cheese sauce was so bitter. I had to pitch it and go back to a stand by that had a higher nut to nooch ratio. I like other recipes from this chef, so one down, others to choose from

kathy6 months ago
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Great recipe. I modified to accommodate my available ingredients and laziness. Changes were:
– I didn’t toast or saute spices or bell pepper. My spice mix was 1 T onion powder, 1 tsp garlic powder, 1 T cumin powder, 1 T regular chili powder, 1 tsp ancho chili powder, and 1/2 tsp cayenne pepper.
– I used 6 cups of rice and 3 cups of corn.
– I didn’t make the cheese sauce. Instead we ate one batch cold with fresh tomatoes, and another batch cooked with a 28 oz. can of fire-roasted tomatoes. We loved both.

Gloria Cox5 months ago
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Thanks for your tips!

Brittany Willson7 months ago
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Amazing!!!!! It was so good. My meat eating husband loved it

Donna8 months ago
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What can be used instead of corn. I cannot eat corn

Mallory4 months ago
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Loved this! Made it exactly as written, it was pretty good. Made it again and added a can of diced green chili’s, garlic powder, salt, and salsa to the cheese sauce. It was even better! Served with tortillas cut into chips for scooping up for my young kids.

Brittany Willson7 months ago
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I would look up on google “good substitutes for corn” that’s what I always do!

Jenny8 months ago
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Delicious! Where can I find the nutrition info?

Marla8 months ago
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This is absolutely delicious. I used 2tbsp if tahini instead of cashews in the chees sauce and added mushrooms with the onion and peppers. The whole family loved it both vegan and non-vegans.

Mishel9 months ago
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Yummy!! First time making it! Added some diced pineapple to the mix, & used peas instead of corn cuz its all I had..so good!

Margaret9 months ago
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Delicious. Hubby liked it when I added 1/8 tsp cayenne with the other spices.

Jeni1 year ago
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My family and I love this! It is in our rotation of favorites.

Tiffany1 year ago
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My family loved it. Not dry at all, as some reviewers said. Maybe they didn’t use cooked rice?? When I made the sauce I only had 1/2c of nutritional yeast but it still tasted great.

Leslie1 year ago
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This is one of my standard go to recipes- the family Love it!!

Ashley1 year ago
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Loved this! I bought the cookbook and have been trying a new recipe each week. This has to be one of my favorites by far.

Romy Lu1 year ago
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Loved this. Didn’t use the no-cheese sauce, though… substituted Daiya shredded cheddar and it worked really well. This will definitely be made again and again.

Kim1 year ago
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Made this for Cinco de Mayo! It was so easy and so very yummy!! I only had 1/2 c of nutritional yeast and it tasted perfect without the missing 1/2 c! We really enjoyed this dish! Defiantly putting this into our rotation of repeat dishes!

Susan3 months ago
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Can I substitute ground cumin instead of the seeds? If so, how much?

Ty1 year ago
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This was just ok. The no cheese sauce doesn’t taste like cheese much at all and I won’t use it again simply because the excessive amount of nutritional yeast and the flavor weren’t appealing. That said, I had an entire casserole dish of it already made. So I added a can of diced tomatoes and used it to stuff some green peppers. Hopefully that can redeem this dish. I also think making about 1/4 of the recipe and using it sparingly on nachos, with additional ingredients like fresh onions and lettuce, could be good. But as is, this is not a great recipe.

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about the author

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.

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