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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.

From Forks Over Knives – The Cookbook

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 (2)

(4.33 from 3 votes)
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Kim5 days 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!

Ty3 weeks 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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