Tex Mex Casserole.
INGREDIENTS
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Tex Mex Spice Blend:
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1 tablespoon chili powder
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2 tablespoons of ground cumin (use less if you don’t like it)
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1.5 teaspoons of smoked paprika
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1/4 teaspoon ground cayenne pepper
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1 teaspoon fine sea salt
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Casserole:
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2 teaspoons of olive oil
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1 yellow onion, diced
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5 cloves of garlic, minced
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1 orange bell pepper, diced
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1 red bell pepper, diced
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1 jalapeño, seeded for less heat or leave them intact for more heat
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1 cup of frozen organic corn
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1-14 ounce can of fire roasted diced tomatoes with their juice
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3 cups of kale and/or baby spinach, chopped
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1-15 oz can of organic black beans, rinsed and drained
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3 cups of rice, cooked — I used wild rice blend (organic) – any rice would do
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Tortilla chips – I used sprouted sweet potato tortilla chips (see photo)
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Optional toppings: Vegan – use vegan cheese or for Vegetarian – I suggest spicy cheddar. I used Cabot Cheese.
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Diced avocado
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Fresh cilantro leaves
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- See more at: http://kneadtocook.com/tex-
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