Mexican rice and bean casserole is a delicious and easy mid-week family meal. It is also especially tasty as a filling for breakfast burritos. Its ideal for enjoying for Cinco De Mayo [5th May], Mexican Independence Day [16th September], and the Day of the Dead [1st and 2nd November].
Preheat the oven 190 Fan/ 210 Celsius/ Fahrenheit 410 / Gas 6.
Bring the casserole to the boil, lower the heat, and simmer for 20 minutes.Check to see if the rice is cooked, if not place a lid on your pan, turn off the heat and leave the dish to sit for 10 minutes.
Check the seasoning and add salt and pepper to taste.
Transfer the cooked casserole mixture to an oven dish, or if your pan is oven-safe just leave the casserole in the pan.
Scatter the tortilla chips over the top, sprinkle half of the chopped coriander, and finish with the vegan cheese.
Bake for around 5-10 minutes or until the cheese has melted and tortillas have browned a little.
Toss over the rest of the coriander.Serve with the guacamole and salsa if liked.
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be kept in the fridge, covered, for up to 3 days. Or frozen for 2-3 months [minus the nacho topping].
Reheat leftovers until piping hot throughout either using an oven or microwave. Although don't microwave leftover nacho topping, its best to eat the nachos cold, or reheat separately using an air-fryer or oven.
Adjust the taco seasoning by adding more or less depending on how spicy your family enjoys their meals.
Mushrooms can be replaced with vegan mince [crumbles] either frozen, fresh or rehydrated dried vegan mince such as textured vegetable protein [TVP].