Vegetarian Enchilada Casserole
This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is a perfect one-pan meal bursting with flavors! A hearty gluten-free meal that is ready in under 30 minutes for busy weeknights, potlucks, and dinner parties.
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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How to make Mexican Casserole / Vegetarian Casserole | Indospice
Layered Mexican Casserole with Corn Tortillas, Vegetables and Black Beans
Ingredients-
Sauce:
Oil- 1/4 cup
Butter- 1 tbsp
All Purpose flour- 1/4 cup
Mexican chili powder or Paprika- 2 tbsp
Garlic Powder- 1 tsp
Onion Powder- 1tsp
Cumin Powder- 1tsp
Pepper Powder- 1/2 tsp
Dried Oregano- 1 tsp
Tomato paste- 2 tbsp
Vegetable stock or water- 2 cups
Vegetable- Bean Mixture:
Onion- 1 chopped
Garlic- 3 cloves chopped
Green Pepper- 1 cup chopped
Colored Pepper- 1 cup chopped
Black beans- 1 ( 15 oz. can)
Corn( Frozen and thawed or canned)- 1 cup
Cilantro- Chopped
Cumin Powder- 1 tsp
Pepper powder- 1 tsp
Salt to taste
Corn Tortillas
Cheddar Cheese- Grated
Sauteed Green Beans #shorts
These easy Sautéed Green Beans are quick, delicious, and full of garlic goodness. You only need a few simple ingredients, like green beans, butter, and seasonings along with one pan to make this healthy vegetable side. Whip up this dish on a normal weeknight dinner or next time you are hosting a party.
#greenbeans #sidedish #veggies #cooking #recipes #shorts
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Mexican Brown Rice and Black Bean Casserole
Mexican spices and several vegetables are mixed with brown rice in this healthy, flavorful, and freezable casserole dish.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 1/2 cups brown rice
• 3 cups vegetable broth can substitute chicken broth
• 1 tablespoon olive oil
• 1 onion diced
• 2 small zucchinis diced
• 8 oz mushrooms sliced
• 1 teaspoon ground cumin
• 3 cloves garlic crushed
• 2 cups canned black beans
• 4 oz diced green chiles drained
• 3 large carrots shredded
• 2 cups mozzarella cheese divided
✅Instructions
1️⃣ 00:00:21 - Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.
2️⃣ 00:00:52 - Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.
3️⃣ 00:01:40 - In the large mixing bowl, combing the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.
4️⃣ 00:02:57 - Cover with aluminum foil **(See cooking lesson below)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.
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Southwestern Black Bean Casserole | Vegetarian Recipe
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Our Southwestern Black Bean Casserole is a healthy way to enjoy Mexican food. Our recipe lets you enjoy all those Mexican flavors without worrying about calories, saturated fat, or unhealthy ingredients.
Get the full Southwestern Black Bean Casserole recipe here:
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