Name: Bean and Rice Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup sweet onion (finely chopped); 1 tbsp ground cumin (seeds or ground cumin); ¾ cups red bell pepper (chopped); 3 cloves garlic (minced); 1 jalapeño pepper (minced, add more if desired); 2 zucchini (sliced ); 1 can black beans (15-oz can, rinsed and drained); 2 cups corn; 2 cups basmati rice (brown rice, cooked); 3 cups no-cheese sauce (home made); 1 cup cilantro (chopped (save some for garnish))

Jump to Recipe Print Recipe

ean and Rice Casserole.

This Mexican style bean and rice casserole is an easy option for dinner. I like to put it all together in the backing dish and all I have to do is put it in the oven before serving. It also freezes well so make some extra and have it ready to go.

Bean and Rice Casserole

This Mexican style bean and rice casserole is an easy option for dinner

4.67 from 3 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dinner

Cuisine Americas, WFPB

Servings servings

Calories 703 kcal

Ingredients

1 cup sweet onion finely chopped
1 tbsp ground cumin seeds or ground cumin
¾ cups red bell pepper chopped
3 cloves garlic minced
1 jalapeño pepper minced, add more if desired
2 zucchini sliced
1 can black beans 15-oz can, rinsed and drained
2 cups corn
2 cups basmati rice brown rice, cooked
3 cups no-cheese sauce home made
1 cup cilantro chopped (save some for garnish)

Instructions

Preheat the oven to 350°F and cook the rice.
In a dry skillet toast the cumin seeds over medium to high heat, shaking the pan frequently. Transfer the seeds into a coffee grinder or use a mortar and pestle to process the seeds until ground. You could use ground cumin but the toasting and grinding will bring out additional flavors.
In a large saucepan, dry sauté the onions^* for about 5 to 10 minutes, stirring occasionally and adding some water or veggie broth to avoid sticking and burning the onions. Add garlic and cook for an additional 30 seconds.
At this point add the red bell pepper and jalapeño pepper and cook for an additional 5 to 10 minutes. Add water or veggie broth if needed to avoid sticking.
Remove from heat and stir in the zucchini, beans, corn, rice, no-cheese sauce and most of the cilantro. Add some sea salt to taste. Transfer to a 2-qt square backing dish. Bake for 25 to 30 minutes or until bubbly 🙂
Sprinkle with some vegan parmesan cheese (optional) and the remainder of the cilantro.

Notes

Optional: You could sprinkle some of the parmesan cheese on top of the dish. This is something I always have available. It stays good for several months and can be used for salads, pizza and pasta dishes.

Nutrition

Calories: 703kcalCarbohydrates: 131gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 65mgPotassium: 983mgFiber: 16gSugar: 12gVitamin A: 1562IUVitamin C: 61mgCalcium: 87mgIron: 4mg

Did you try making this recipe?Mention @JvVHealth or tag #jvvhealth