Description
Hearty and flavorful, this vegetarian bake is packed with Mexican-inspired goodness. A simple weeknight meal the whole family will love.
Ingredients
Units
Scale
- 4 cups (950 ml) cooked brown rice
- 1 can (454 g) salt free black beans
- 3/4 cup frozen corn kernels
- 1 bottle (473 ml) taco sauce
- 0.5 of a red bell pepper chopped
- 0.5 of a small onion chopped
- 1/2 cup shredded cheddar cheese or nondairy cheese
- 3 Roma tomatoes chopped
- 0.5 bunch of fresh cilantro chopped
- a few pinches of salt free taco seasoning or spices (chili powder, cumin, paprika for garnish)
Instructions
- Prepare 4 servings of rice according to package instructions if using instant rice, otherwise have cooked rice ready in a mixing bowl or cooking pot.
- Preheat oven to 350°F (177°C).
- Prepare a greased 9″ x 9″ baking pan.
- Add beans, corn, taco sauce, pepper, and onion to the rice. Stir to combine.
- Spread the rice mixture evenly in the prepared baking pan. Sprinkle cheese on top.
- Bake for 30 minutes at 350°F (177°C).
- Top each serving with tomato and cilantro before serving.
Notes
- For a richer flavor, sauté the onion and bell pepper before adding them to the rice mixture.
- To make this recipe spicier, add a diced jalapeño or a dash of your favorite hot sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 55
- Fiber: 8
- Protein: 12
- Cholesterol: 20