A hearty, low-fat vegan casserole packed with black beans, rice, and veggies—perfect for potlucks! Meat-eaters love it too. Easy, filling, and budget-friendly.
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| Tex-Mex Black Bean & Veggie Rice Bake Image generated by ChatGPT |
Recipe #1: Tex-Mex Black Bean & Veggie Rice Bake
Hearty, colorful, protein-packed—and low in fat
Serves: 8+
Ingredients
Cooked brown rice – 4 cups | 950 mL
Black beans, drained & rinsed – 2 cans (15 oz each) | 850 g
Broccoli florets – 3 cups | 300 g
Red bell pepper, diced – 2 cups | 200 g
Corn kernels (frozen or canned) – 1½ cups | 225 g
Tomato paste – 2 tbsp | 30 mL
Water – ½ cup | 120 mL
Lime juice – 2 tbsp | 30 mL
Ground cumin – 2 tsp | 4 g
Chili powder – 1½ tsp | 3 g (can adjust or leave out)
Garlic powder – 1 tsp | 2 g
Salt – 1 tsp | 5 g
Optional: chopped cilantro or sliced green onions for garnish
Instructions
1.Preheat oven to 375°F | 190°C.
2. In a large mixing bowl, combine the rice, beans, corn, bell pepper, and broccoli.
3. In a small bowl, mix the tomato paste, water, lime juice, and spices. Stir until smooth.
4. Pour the sauce over the rice mixture and stir until evenly coated.
5. Transfer to a large casserole dish (9x13 inch | 23x33 cm).
6. Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes.
7. Let sit 5 minutes before serving. Garnish as desired.
You may want to compare the home-made recipe above with Loma Linda and other traditional purchased products. (I am an Amazon associate and receive a small referral fee if you purchase using the link. You are not charged extra.)
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