How To Make Vegan Mexican Casserole Recipe
A delicious, plant-based casserole with a Mexican twist.
Serves:
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- 1 cup cooked rice
- 1 cup vegan cheese, shredded
Instructions
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Preheat oven to 375°F.
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Saute onions and garlic in a pan until softened.
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Add bell peppers and cook for 2-3 minutes.
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Add black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Let the mixture simmer for 5 minutes.
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In a baking dish, layer the cooked rice and the bean mixture.
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Top with vegan cheese.
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Bake in the oven for 15-20 minutes until cheese is melted and bubbly.
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Serve warm.
Nutrition
- Calories : 352kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 403mg
- Total Carbohydrates : 54g
- Dietary Fiber : 10g
- Sugar : 8g
- Protein : 14g
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