Vegan Bean And Rice Casserole

Vegan Bean And Rice Casserole

This classic bean and rice dish gets kicked up a notch with loads of veggies, ancho chile powder, and toasted cumin. A cheesy-without-the-cheese sauce adds creamy texture.

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. Also, be sure to check out our “cheesy” vegan rice and bean casserole.

INGREDIENTS

• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 tablespoon cumin seeds, toasted in a dry skillet and ground
• 2 teaspoons ancho chile powder
• 2 medium zucchini, cut into ½-inch dice
• 2 cups cooked brown rice
• 2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
• 3 ears corn, kernels removed (about 2 cups)
• One recipe No-Cheese Sauce Recipe
• Chopped cilantro

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.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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