Formerly known as “Crowd Pleasing Tex-Mex Casserole” from Angela Liddon’s super amazing “Oh She Glows” cookbook. I made this recipe last night – DELICIOUS! We had it with home made mango-yellow tomato salsa and plain Greek yogurt (to tone down the mega jalapeno! I made it with a jalapeno from the garden, but also with a can of diced “tomatoes & jalapenos” which may have been jalapeno overkill…. Sam2 LOVED it, but it was a little spicy for me 🙂 ) I guess I should qualify changing the name – it’s SO like the Santa Fe Beans and Rice Smart Ones frozen meal I used to love! But making your own from all fresh magical ingredients is SO MUCH MORE WONDERFUL!!!!
Look at all that amazing veggie color! Garden bounty! I also used a bunch of sliced fresh tomatoes and a green pepper from our garden. One other note – the spice blend is fantastic. I’ve recently discovered the amazingness that is grinding your own spices – completely by necessity – I needed ground cardamom last week, but only had seeds, and then last night I found we were out of ground cumin, but again, I had seeds. I used my Nutribullet milling blade in both instances and was SHOCKED by how much more fragrant and AMAZING fresh ground spices are…. I mean, I KNEW that, but I was still BLOWN AWAY by how much more amazing those spices smelled compared to bought grinds…. ANYWAY…. If you have something that you can use to grind spices – DO IT!!!
For the Tex-Mex spice blend
- 1 tablespoon (15 mL) chili powder
- 1 1⁄2 teaspoons (7 mL) ground cumin
- 1 teaspoon (5 mL) smoked sweet paprika, or 1⁄2 teaspoon (2 mL) regular paprika
- 1⁄4 teaspoon (1 mL) cayenne pepper, plus more as needed
- 1 1⁄4 teaspoons (6 mL) fine-grain sea salt
- 1⁄4 teaspoon (1 mL) ground coriander (optional)
For the casserole
- 1 1⁄2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced
- 3 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded, if desired, and diced
- Fine-grain sea salt and freshly ground black pepper
- 1⁄2 cup (125 mL) fresh or frozen corn
- 1 (14-ounce/398-mL) can diced tomatoes, with their juices
- 1 cup (250 mL) tomato sauce or tomato puree
- 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach
- 1 (15-ounce/425-g) can black beans, drained and rinsed
- 3 1⁄2 cups (875 mL) cooked wild rice blend or brown rice
- 1⁄2 cup (125 mL) vegan shredded cheese, such as Daiya (I used cheddar actual cheese… I don’t really use vegan soy-“cheese” products)
- 1 to 2 handfuls corn tortilla chips, crushed
1 Make the Tex-Mex spice blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
2 Make the casserole: Preheat the oven to 375°F (190°C). Oil a large (4-to 5-quart/4- to 5-L) casserole dish.
3 In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper.
4 Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, spinach or kale, beans, rice, and 1⁄4 cup (60 mL) of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
5 Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1⁄4 cup (60 mL) cheese. Cover with a lid or foil and bake for 15 minutes.