Vegetarian Taco Casserole
2 cups corn chips, broken into bite sized pieces (I use baked Tostitos)
1 large onion, chopped
1 large bell pepper, chopped
1 tablespoon canola oil
2 cloves garlic, minced
1 cup frozen hash browns
1 (4 ounce) can chopped green chilies
3 cups cooked long grain or brown rice
1 cup salsa
3 tablespoons hot chili powder
2 tablespoons cumin
1 tablespoon leaf oregano
1 (15 ounce) can fat free refried black beans
1. Preheat oven to 350 degrees F. Spray 11x9" baking pan with nonstick cooking spray. Place crushed tortilla chips in the bottom.
2. In large non-stick skillet, add onion, bell pepper, oil, garlic and hash browns, cooking until peppers and onions are soft.
3. In a bowl, combine chilies, rice, salsa, chili powder, cumin, oregano, and black beans. Add this mixture to onions and peppers and cook until warm.
4. Transfer mixture to baking dish and bake for 20 minutes. Optionally, top with more crushed chips, chopped tomatoes, and vegan cheese for a special treat!