Healthy Vegetarian Mexican Casserole with Rice & Beans

pipingpotcurry.com

Juanita Darrigo

1 tablespoon Olive Oil

1.5 cup Red Onion, chopped

1.5 cup Red Bell Peppers , chopped

1.5 cup Green Bell Peppers , chopped

2 Jalapeños, 1 sliced + 1 diced, divided (adjust to taste)

2 cups Corn kernels, frozen

1 can Black Beans , 14oz, drained and rinsed

1 can Diced Tomatoes , 14oz, I used fire-roasted

2 tablespoon Lime juice

4 cups Cooked Brown Rice

1 ¾ cup Cheddar Cheese , shredded

¼ cup Mexican blend cheese, shredded, for topping

¼ cup Cilantro , chopped

subheading: Seasoning:

1 teaspoon Garlic powder

2 teaspoon Ground Cumin (Jeera powder)

1 teaspoon Oregano

1 teaspoon Paprika

½ teaspoon Cayenne or Red Chili powder, adjust to taste

1 teaspoon Salt, adjust to taste

Directions at pipingpotcurry.com

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