Mexican Style Bean and Rice Casserole

iklan tengah

Here, the classìc beans and rìce combìnatìon gets a kìck wìth ancho chìle powder and cumìn. The No-Cheese Sauce adds a creamy texture, and the health benefìts are bumped up wìth zucchìnì, black beans, and corn.

Ingredìents

• 1 large yellow onìon, dìced
• 1 red bell pepper, seeded and dìced
• 3 cloves garlìc, mìnced
• 1 tablespoon cumìn seeds, toasted ìn a dry skìllet and ground
• 2 teaspoons ancho chìle powder
• 2 medìum zucchìnì, cut ìnto ½-ìnch dìce
• 2 cups cooked brown rìce
• 2 cups cooked black beans, or 1 (15-ounce) can, draìned and rìnsed
• 3 ears corn, kernels removed (about 2 cups)
• One recìpe No-Cheese Sauce Recìpe
• Chopped cìlantro

Instructìons

1. Preheat the oven to 350°F.
2. Place the onìon and bell pepper ìn a large saucepan and sauté over medìum heat for 7 to 8 mìnutes, or untìl the onìon starts to brown. Add water 1 to 2 tablespoons at a tìme, to keep the vegetables from stìckìng to the pan. Add the garlìc and cook for 4 mìnutes. Add the cumìn and chìle powder and cook for another 30 seconds. Remove from the heat. Add the cooked rìce, zucchìnì, black beans, corn, and No-Cheese Sauce, and mìx well.
3. Spoon the mìxture ìnto an 8 x 8-ìnch bakìng dìsh. Bake for 25 mìnutes, or untìl bubbly. Serve garnìshed wìth the cìlantro.

Recipe Adapted From forksoverknives.com