Vegan Mexican Casserole
1 to 1 1/2 cups black beans
1 can chunky diced tomatoes and green chili (I used Rotel brand chunky)
2/3 cup chopped white onion
1 large red bell pepper (edible part), diced
1 large green bell pepper (edible part), diced
2 tablespoons minced garlic
3/4 cup instant brown rice
1 1/3 cups sweet yellow corn
salsa rojo (red sauce or enchilada sauce)
no calorie non-stick cooking spray (such as Pam) or olive oil, about 1 tablespoon
2 wheat tortillas
2 two cup round cookware (such as Pyrex or anchor brand oven safe glass cook ware)
1 roam tomato, diced
Start by turning your glassware upside down on top of your tortillas (opening down against the tortillas) and cut around the edge so that the tortillas will fit the top of your cookware as these will be your serving dishes. Place the tortillas in the toaster oven or oven and bake until lightly browned and slightly crisp. Set aside.
Prepare your rice according to package directions (I used the microwave) adding chili powder to taste prior to cooking. Set aside.
Heat your corn according to package directions, drain and set aside. In the meantime, heat your black beans (drained) and chunky diced tomato/green chili product (also drained) with chili powder to taste (I used about a teaspoon) over medium-high heat. Allow to cook, stirring occasionally, until the mixture thickens.
Heat the oil/cooking spray in a small frying pan over medium-high heat until hot and add all of the garlic and onion as well as about three quarters of your red and green bell pepper. Saute until the garlic is browned and the onions are just beginning to caramelize. Drain the mixture (if oil is used) and then stir into the cooked brown rice. This constitutes the first layer of your casserole so dish about half of the mixture into the bottom of each serving dish and press with a spoon into a fairly even layer.
Once your beans are done, place about half the bean mixture as the next layer in your serving dish, again pressing into a fairly even layer. On top of this layer place half of your heated corn in each serving dish.
Heat your salsa rojo and pour about 1/4 or a cup on top of the corn. Take the reserved red and green bell pepper and diced tomato and mix together, sprinkling about half of the mixture over each of the casseroles on top of the salsa rojo. Finally, place the toasted tortilla on top of this and place in the oven at 200 degrees fahrenheit for about 5-10 minutes until the slightly browned and warmed through (this really only takes a couple of minutes, so watch it).
This whole process took me less than 40 minutes to complete, and I did it way less organized than this because I was making it up as I went along so it may be much quicker than that. But my official vegan guinea pig, Chad, loved it and so did I. It can be made more or less spicy by adjusting the use of chili powder and by using a more mild or a spicier version of salsa rojo according to individual taste. I hope you enjoy! :)
This recipe comes from http://www.myspace.com/vmmzoiannabvl with permission from Zoianna.