Mexican Style Bean and Rice Casserole

• Vegetarian

• Produce

  • 4 cups Black bean, cooked
  • 2 Coriander
  • 6 ears Corn
  • 6 cloves Garlic
  • 2 Red bell pepper
  • 2 Yellow onion, large
  • 4 Zucchini, medium

• Condiments

  • 2 Recipe no cheese sauce recipe

• Pasta & Grains

  • 4 cups Brown rice, cooked

• Baking & Spices

  • 4 tsp Ancho chile powder

• Nuts & Seeds

  • 2 tbsp Cumin

Found on forksoverknives.com

Directions

• 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 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. Photo by Keepin’ it Kind Find this Mexican recipe and more in the Forks Over Knives Recipe App.