Hi friends!
What I love about the following recipe is that it came together quickly once I realized I had too many leftovers and didn’t want anything to go to waste. You reach the end of the week in my house and it’s always like… a cup of rice here, some leftover slow-cooked beans, roasted sweet potatoes or carrots, the last bit of unsweetened cashew yogurt… so I decided to use it all and this Mexican casserole was born.
Of course you can make this recipe without having leftovers and just start from scratch! But it is definitely great for leftovers so I had to point that out.
I added the rice and beans to the casserole with a can of diced tomatoes and some frozen corn. I used the roasted sweet potatoes and carrots to make a fast vegan queso and topped with the yogurt and some other condiments I had in the fridge. And voila! Meal!
Recipe
Oven: 400 F
Cook Time: 45 minutes
You will need:
- 1 onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups cooked brown rice
- 1 cup black beans
- 1 cup corn
- 1 can diced tomatoes
- 1 tbsp chili powder
- 1/2 tbsp smoked paprika
- 1/2 tbsp garlic powder
- 1 tsp cumin
- 1/2 tsp coriander
- Salt and pepper, to taste
- 1/2 cup vegan cheese shreds
Optional toppings:
- Vegan queso
- Vegan sour cream or unsweetened yogurt
- Salsa
- Lettuce
- Tomatoes
- Olives
To make:
- Preheat oven to 400 F.
- In a large sauté pan over medium heat, add olive oil, onion, and red pepper. Sauté for about 5 minutes, or until cooked down a bit. Add in garlic and give another quick stir.
- Add in your rice, beans, diced tomatoes, corn, and all seasonings. Stir well until everything is well incorporated.
- Add to a greased casserole dish and top with vegan cheese.
- Bake at 400 F for 45 minutes.
- Once done, serve with toppings you have on hand – we love vegan queso, vegan sour cream, lettuce, and salsa.
- Enjoy!
This is the kind of meal that the whole family will enjoy. In our house, anyway! I hope it is the same for you. Yay for using up leftovers. x
