- 1 tbsp chili powder
- 1 ½ tsp cumin
- 1 ½ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp coriander
- 1 ½ tsp olive oil
- 1 large onion
- 3 garlic cloves or tbsp garlic
- 1 orange bell pepper
- 1 red bell pepper
- 1 jalapeno
- ½ cup corn
- 14 oz diced tomatoes
- 1 cup tomato sauce
- 2 cups baby spinach
- 30 oz can black beans
- a generous amount of crushed tortilla chips
- 1 1/2 cups cooked brown rice
- optional: avocado, green onions, and salsa
- Cook 3 cups of brown rice ahead!
- Chop the red onion, orange and red bell peppers and slice the jalapeno.
- Preheat the oven to 375. Oil a large casserole dish.
- In a large saucepan, add the onion, garlic, bell peppers, and jalapeno in oil and saute for 7-8 minutes until softened.
- Stir in the spices, corn, diced tomatoes, tomato sauce, spinach, beans, cooked rice. Saute for a few minutes.
- Pour the mixture in the casserole dish and smooth out the top. Sprinkle crushed chips and bake for 25 minutes. While the dish is baking, cut some avocado, green onions, and get out the salsa.
- Serve with toppings and enjoy!
The non-vegan members of my family love this adapted version of the “Crowd Pleasing Tex-Mex Casserole” from the Oh She Glows Cookbook.