Another gem of a recipe from my good friend Sandra. This one is vegetarian (but I think would be just as great with some cooked chicken tossed in). Originally a vegan recipe found at Style at Home, I made some minor changes with great results. Everyone here loved it – kids included. Enjoy.
Ingredients:
Tex Mex Spice Blend:
1 T. chili powder
1 1/2 t. ground cumin
1 t. paprika
1/4 t. cayenne pepper
1 1/4 t. salt
1/4 t. ground coriander
Add ingredients together in a small bowl and stir to combine. Then set aside.
Casserole:
1 1/2 t. olive oil
1 red onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 jalapeño, seeded and diced
salt and pepper
1 can corn kernels
1 14-oz can diced tomatoes, with juice
1 c. tomato sauce
2 to 3 cups chopped kale leaves (or baby spinach)
1 15-oz can black beans, drained and rinsed
3 1/2 c. cooked brown rice
1 cup shredded cheddar cheese, divided
1 to 2 handfuls tortilla chips, crushed
Heat oven to 375F and grease a lasagna dish (or large casserole dish). In a wok, heat oil over medium-hi heat and add onion, garlic, bell peppers and jalapeño. Sauté for 7 to 8 minutes, until softened and season with salt and pepper.
Then stir in the spice blend, corn, diced tomatoes and juice, tomato sauce, kale, beans, rice and 1/2 cup of shredded cheese. Continue cooking and season again with salt and pepper.
Pour mixture into the prepared baking dish and smooth out top. Sprinkle with crushed tortilla chips and the other 1/2 cup of shredded cheese. Cover with a lid or foil and bake for 15 minutes. Then uncover and continue cooking for another 5 minutes – until bubbly and golden around the edges.
Scoop servings into individual bowls and add optional toppings if you desire. We served it with a dollop of sour cream, some chopped green onions and sliced avocado. Delicious.