Mexican Bean and Rice Casserole

Plant-based | Hearty | Spiced | Comfort food

Classic beans and rice get a kick with ancho chile powder and cumin. A creamy No-Cheese Sauce ties it together with zucchini, black beans, and corn for a satisfying, nutritious casserole.

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Ingredients

Ingredient	Amount	Notes
Yellow onion, diced	1 large
Red bell pepper, seeded and diced	1
Garlic, minced	3 cloves
Cumin seeds, toasted and ground	1 tbsp	Or 1 tsp ground cumin
Ancho chile powder	2 tsp
Zucchini, diced	2 medium	½-inch dice
Cooked brown rice	2 cups
Cooked black beans	2 cups	Or 1 can (15 oz), drained
Corn kernels	2 cups	About 3 ears
No-Cheese Sauce	1 recipe	See link below
Cilantro, chopped	For garnish

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Method

1. Preheat: Oven to 350°F.

2. Sauté vegetables: In large saucepan over medium heat, sauté onion and bell pepper 7-8 minutes until onion browns. Add water 1-2 tbsp at a time to prevent sticking.

3. Add aromatics: Add garlic and cook 4 minutes. Add cumin and chile powder, cook 30 seconds more. Remove from heat.

4. Combine: Add cooked rice, zucchini, black beans, corn, and No-Cheese Sauce. Mix well.

5. Bake: Spoon mixture into 8×8-inch baking dish. Bake 25 minutes until bubbly.

6. Serve: Garnish with fresh cilantro.

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No-Cheese Sauce

Get the No-Cheese Sauce recipe here

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Tips

Shortcut: Use ground cumin instead of toasting seeds

Meal prep: Make sauce ahead of time and refrigerate up to 3 days

Serving suggestions: Top with diced avocado, salsa, or hot sauce

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Variations

Extra vegetables: Add mushrooms or diced carrots

Different beans: Use pinto or kidney beans

Spice level: Add cayenne for more heat

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Storage

• Refrigerate: Up to 4 days
• Freeze: Up to 2 months
• Reheat: Cover with foil, bake at 350°F until heated through

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Nutrition (per serving, 5 servings)

• Calories: ~440
• Protein: 26g
• Carbs: 75g
• Fiber: 19g
• Fat: 8g

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Adapted from: Del Sroufe / Forks Over Knives

Prep: 25 min | Cook: 50 min | Serves: 5