Mexican-Style Vegan Bean and Rice Casserole

Name: Mexican-Style Vegan Bean and Rice Casserole
Total time: 50 min
Ingredients: 1 large yellow onion, diced; 1 red bell pepper, seeded and diced; 3 cloves garlic, minced; 1 tablespoon cumin seeds, toasted in a dry skillet and ground; 2 teaspoons ancho chile powder; 2 medium zucchini, cut into ½-inch dice; 2 cups cooked brown rice; 2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed; 3 ears corn, kernels removed (about 2 cups); One recipe No-Cheese Sauce Recipe; Chopped cilantro

www.forksoverknives.com

In this Mexican-inspired vegan bean and rice casserole, ancho chile powder and cumin dial up the heat on the classic combo of beans and rice. Try it out today!

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Ingredients

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon cumin seeds, toasted in a dry skillet and ground
2 teaspoons ancho chile powder
2 medium zucchini, cut into ½-inch dice
2 cups cooked brown rice
2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
3 ears corn, kernels removed (about 2 cups)
One recipe <a href="https://forksoverknives.com/recipes/no-cheese-sauce/">No-Cheese Sauce Recipe</a>
Chopped cilantro