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Tex Mex Casserole. Vegan and Vegetarian options.
KNEAD TO COOK20Ingredients
45Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. chili powder
- 2 Tbsp. ground cumin (use less if you don’t like it)
- 1 1/2 tsp. smoked paprika
- 1/4 tsp. ground cayenne pepper
- 1 tsp. fine sea salt
- 2 tsp. olive oil
- 1 yellow onion (diced)
- 5 cloves garlic (minced)
- 1 orange bell pepper (diced)
- 1 red bell pepper (diced)
- 1 jalapeño (seeded for less heat or leave them intact for more heat)
- 1 cup corn (frozen organic)
- 14 oz. fire roasted diced tomatoes (can of, with their juice)
- 3 cups kale (and/or baby spinach, chopped)
- 15 oz. black beans (can of organic, rinsed and drained)
- 3 cups rice (cooked — I used wild rice blend, organic – any rice would do)
- tortilla chips (– I used sprouted sweet potato tortilla chips, see photo)
- vegan cheese (Optional toppings: Vegan – use, or for Vegetarian – I suggest spicy cheddar. I used Cabot Cheese.)
- avocado (Diced)
- cilantro leaves (Fresh)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1190mg50% |
Potassium1260mg36% |
Protein16g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate91g30% |
Dietary Fiber15g60% |
Sugars5g |
Vitamin A150% |
Vitamin C220% |
Calcium15% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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