This one pot mexican casserole is vegan, gluten-free and super tasty. Made with ingredients that you probably have hiding in your own pantry, this casserole requires only one dish from start to finish.
Serves: 6 servings
- 2 small onions, diced
- 2 cloves garlic, minced
- 3 small red peppers, chopped
- 1 can black beans, rinsed
- 1 cup frozen corn
- 2 cups rice
- 3 cups water
- 1 vegetable boullion cube
- 2 tsp chili pepper
- 2 tsp cumin
- ½ tsp oregano
- 1 can green chilis (old el paso)
- 1 can tomato sauce
- Gluten-Free Tortilla Chips
- Daiya Pepper Jack Shredded Cheese
- In a large cast-iron skillet over medium-high heat, saute onions with a bit of water for about 2-3 minutes. Add the garlic and red peppers and continue to cook for an additional 2-3 minutes, adding more water if needed.
- Add black beans, frozen corn, rice, water, vegetable boullion, green chilis, chili pepper, cumin and oregano to the skillet. Stir until well mixed. Reduce heat to medium and cover with lid. Allow to simmer for approximately 1 hour and 25 minutes, or until rice is cooked to your liking, stirring periodically.
- Once rice is cooked, add the tomato sauce and cook for an additional 5 minutes. Remove from heat once heated through.
- Preheat oven to 425F
- Crunch up tortilla chips and sprinkle over the rice mix, ensuring an even coat of chips. Next, sprinkle preferred amount of Daiya cheese over the chips – we used approximately ½ cup.
- Place skillet into pre-heated oven and cook for approximately 5 minutes, or until daiya cheese is melted.
- Carefully remove from oven (skillet will be very hot) and top with sliced avocado, salsa and cilantro.
Serving size: ⅙ of recipe Calories: 351 Fat: 10 g Saturated fat: 2 g Carbohydrates: 58 gSugar: 10 g Sodium: 915 mg Fiber: 12 g Protein: 11 g