Vegan Mexican Rice Casserole with Tacos

veganheaven.org

Bex

subheading: For the Mexican rice casserole:

2 cups parboiled rice (uncooked) It's best to cook it the before.

3 bell peppers (orange, yellow, and red)

1 can black beans, rinsed

3 cloves of garlic, minced

2 tablespoons tomato paste

1 ½ teaspoons cumin

2 teaspoons paprika powder

2 cups canned crushed tomatoes

¾ cup nacho chips

salt, to taste

black pepper, to taste

subheading: For the vegan cheese sauce:

2 tablespoons cashew butter

8 tablespoons water

Chiliflocken

subheading: Additional ingredients:

1 lime

3 green onions, cut into rings

1 avocado, cut into slices

½ cup fresh parsley or cilantro, chopped

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