Mexican Style Bean & Rice Casserole | WFPB Casserole | The Vegan Test Kitchen

Who doesn't love a good casserole? Give your next one a Mexican kick with this oil-free, healthy bean and rice casserole, complete with a vegan cheese sauce, all from the Forks Over Knives Cookbook.

w/Eli Haynes, edited by JosephLucas

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Mexican Style Bean & Rice Casserole Recipe:
1 large yellow onion, diced
1 red bell pepper, seeded/diced
3 cloves garlic, minced
1 tbsp cumin seeds, toasted/ground
2 tsp ancho chile powder
2 medium zucchini, cut into 1⁄2 inch dice
2 cups cooked brown rice
1 (15 oz.) can black beans, drained/rinsed
2 cups corn, fresh or frozen
One recipe No-Cheese Sauce Recipe (below)
Chopped cilantro for garnish

No-Cheese Sauce Recipe:
1 large yellow onion, peeled, coarsely chopped
1 large red bell pepper, seeded, coarsely chopped
3 tbsp cashews, toasted (optional)
1 tbsp tahini (optional)
1 cup nutritional yeast
Salt to taste

*Recipe lightly adapted from "Forks Over Knives - The Cookbook"
#vegan #forksoverknives #casserole

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