Vegan Mexican Rice and Bean Casserole
Servings: 4
Calories: 518kcal
Mexican Rice and Bean Casserole is a delicious and easy mid-week family meal. Leftovers are especially tasty as a filling for breakfast burritos. It's ideal for enjoying on Cinco de Mayo (5th May), Mexican Independence Day (16th September), and the Day of the Dead (2nd November).
Print Recipe
Equipment
- Non-stick skillet/ pan [If you have a stove-top and oven-safe skillet or casserole dish, use this to save on washing up]
- Casserole dish or oven-safe Dutch oven
- mixing spoon
Ingredients
To cook:
- 1 tablespoon olive oil [or your regular oil, or use ½-¾ cup of vegetable stock]
Mexican rice and bean casserole:
- 1 medium red onion
- 4 cloves garlic [minced/fine diced]
- 1 medium-large carrot [grated]
- 1 green bell pepper [diced]
- 300 grams mushrooms [fine diced]
- 130 grams sweetcorn [frozen, fresh, or canned]
- 1 packet taco/fajita/enchilada seasoning [Use about a 24-28g (just under 1 oz) packet of taco seasoning, or a few tablespoons if using from a tub or jar.]
- 1 can black beans [400g/14 oz can, drained]
- 1 can kidney beans [400g/14oz can, drained]
- 150 grams long grain rice
- 500 grams passata [sieved tomato sauce] [Alternatively, use one can of chopped tomatoes (400g/14 oz) plus 1 tablespoon of tomato puree/paste.]
- 750 millilitres vegetable stock [use a vegan 'beef' flavoured stock if available]
Optional:
- 1 green chilli sliced
Topping: [extra topping can be used as desired]:
- 70 grams vegan cheese
- 50 grams tortilla chips
- 20 grams coriander [cilantro]
Instructions
- Heat the oil or vegetable stock in a skillet and cook the onion for 5 minutes over a medium heat, stirring frequently.1 tablespoon olive oil, 1 medium red onion
- Add the garlic, stir and cook for an extra minute.4 cloves garlic
- Add in the peppers and carrot, and cook for another 2 minutes.1 green bell pepper, 1 medium-large carrot
- Add the mushrooms and sweetcorn, [including the green chilli if using], cook for 4 minutes.Stir frequently.300 grams mushrooms, 130 grams sweetcorn, 1 green chilli
- Sprinkle in the taco seasoning and mix well.1 packet taco/fajita/enchilada seasoning
- Stir through the rice, black beans and kidney beans.1 can black beans, 1 can kidney beans, 150 grams long grain rice
- Pour in the passata and vegetable stock and give it a good stir.500 grams passata [sieved tomato sauce], 750 millilitres vegetable stock
- 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.70 grams vegan cheese, 50 grams tortilla chips, 20 grams coriander [cilantro]
- Bake for around 5-10 minutes or until the cheese has melted and tortilla chips have browned a little.
- Toss over the rest of the coriander.Serve with guacamole and salsa if liked. If you have any tortilla chips left over from the bag share these out as they are handy for scooping up the casserole.
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 in the oven until piping hot, using the cooking temperature stated in the recipe.
- Adjust the taco seasoning by adding more or less depending on how spicy your family enjoys their meals.
- Instead of taco seasoning you can use fajita, enchilada, or burrito seasoning - adjust quantities to taste.
- Mushrooms can be replaced with vegan mince [crumbles] either frozen or fresh.
Nutrition
Calories: 518kcal | Carbohydrates: 94g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1747mg | Potassium: 1425mg | Fiber: 15g | Sugar: 17g | Vitamin A: 9496IU | Vitamin C: 53mg | Calcium: 117mg | Iron: 6mg
