Veggie Tex Mex Casserole

This recipe is adapted from the Oh She Glows Cookbook by Angela Liddon. Although this is an older cookbook, it has some great recipes. To make this recipe a true vegan recipe, simply swap the cheese with vegan shredded cheese. If you don’t like your dishes too spicy, you can use less cayenne pepper.

Veggie Tex Mex Casserole

Serves 4

For the spice blend:

1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon sea salt

For the casserole:

2 teaspoons olive oil
1 yellow cooking onion, diced small
2 cloves garlic, minced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 jalapeño pepper, seeded and minced
1/2 cup frozen corn kernels
1 28 fl oz can diced tomatoes and juices
1 213 ml can tomato sauce
2 cups fresh spinach
1 19 oz can black beans, drained and rinsed
1/2 cup shredded cheddar cheese
Salt and pepper, to taste

2 cups wild rice blend or brown rice, uncooked

Optional toppings:

Salsa
Sour cream
Sliced avocado
Tortilla chips

Directions:

Start by cooking the rice according to the directions on the package.

In a small bowl combine the spices.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, garlic, and peppers. Sauté until soft, about 7-8 minutes. Stir in the spice mix, corn, tomatoes, tomato sauce, spinach, and beans. Bring to a boil, then lower the temperature and simmer for 20 minutes, or until the rice is cooked.

Stir in the cheddar cheese and season with salt and pepper.

Serve in bowls along with your preferred toppings for everyone to choose.

$Veggie Tex Mex Casserole$