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Healthy Vegetarian Mexican Casserole with Rice & Beans
PIPING POT CURRY19Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 1/2 cups red onion (chopped)
- 1 1/2 cups red bell peppers (chopped)
- 1 1/2 cups green bell peppers (chopped)
- 2 jalapeños (1 sliced + 1 diced, divided, adjust to taste)
- 2 cups corn kernels (frozen)
- 1 can black beans (14oz, drained and rinsed)
- 1 can diced tomatoes (14oz, I used fire-roasted)
- 2 Tbsp. lime juice
- 4 cups brown rice (Cooked)
- 1 3/4 cups cheddar cheese (shredded)
- 1/4 cup mexican blend cheese (shredded, for topping)
- 1/4 cup cilantro (chopped)
- 1 tsp. garlic powder
- 2 tsp. cumin
- 1 tsp. oregano
- 1 tsp. paprika
- 1/2 tsp. cayenne (adjust to taste)
- 1 tsp. salt (adjust to taste)
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