Vegan Mexican Rice Casserole With Black Beans White Kidney Beans And Corn Recipes

VEGAN MEXICAN RICE CASSEROLE (WITH BLACK BEANS, WHITE KIDNEY BEANS, AND CORN)

Steps:

• Heat the oil or veggie stock in a skillet and cook the onion for 5 minutes.
• Add the garlic, stir and cook for 2 minutes.
• Chuck in the peppers and carrot, cook for 2 minutes.
• Add the mushrooms and sweetcorn, and the chilli if using, cook for 4 minutes.Stir frequently.
• Sprinkle in the taco seasoning and mix well.
• Mix through the rice, black beans and white kidney beans.
• Add the passata and vegan stock. Stir through.
• Preheat oven 190 Fan/ 210 Celsius/ Fahrenheit 410 / Gas 6.
• Bring to the boil, lower heat, and simmer for 20 minutes.Check to see if the rice is cooked, if not place a lid on your pan, turn off the heat and leave the dish to sit for 10 minutes.
• Transfer the cooked rice to a casserole dish, or if your pan is oven-safe just leave the casserole in the pan.
• Scatter the tortilla chips over the top, sprinkle half of the chopped coriander/cilantro, and finish with the vegan cheese.
• Bake for around 5-10 minutes or until the cheese has melted and tortillas have browned a little.
• Toss over the rest of the coriander.Serve with the guacamole and salsa if liked.

MEXICAN-STYLE VEGAN BEAN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
• Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.