Mexican Casserole8 servings
This Mexican casserole recipe is easy to make if you have cooked brown rice available. It yields a spicy and satisfying vegetarian casserole. Because it contains whole corn instead of tortillas, it is actually a low calorie casserole. At only 22 calories per ounce, the calorie density is amazingly low. A few olives for garnish add flavor without too much fat. 1 oz nutritional yeast 2 Tbsp chili powder 1 Tbsp ground cumin 2 tsp ground coriander 1 tsp chipotle chile powder 1/2 tsp crushed red pepper flakes 30 oz canned diced tomatoes, salt-free 6 oz tomato paste 4 oz canned diced green chiles 16 oz cooked pinto beans (or 2 15-oz cans), drained 16 oz frozen corn 16 oz cooked brown rice 1 cup chopped fresh cilantro leaves 1 oz minced garlic 6 oz onion, 1/3" dice 2 tsp dried oregano leaves 6 oz green bell pepper, 1/3" dice 6 oz red bell pepper, 1/3" dice 4 oz black olives, sliced or coarsely chopped Lightly oil a 9 x 13" casserole dish. Preheat oven to 350 degrees F. In a small dry bowl, weigh nutritional yeast. Remove from scale and add chili powder, cumin, coriander, chipotle powder, and crushed red pepper flakes. Stir all together to mix. Put 15 oz canned tomatoes in the blender and blend until smooth. Pour into a medium straight-sided bowl and add the tomato paste. Mix with a whisk until smooth. Add the other 15 oz of tomatoes, the canned green chiles, and the bowl of spices. Stir all together well. In a large wide bowl, weigh pinto beans, frozen corn, and cooked brown rice. Add chopped fresh cilantro and toss gently to mix. In a medium-large non stick pot, weigh minced garlic and diced onion. Add oregano and about 1/2 cup of water. Saute for 5 minutes, stirring frequently. Add diced green and red bell peppers and cook for another 5 minutes. Add a little more water if needed to keep the vegetables from sticking to the pot. Remove from heat. Add the cooked vegetables to the bean-grain mixture and toss together to mix. Fold in the tomato-spice combination. Take your time. the sauce is thick, so be sure the ingredients are thoroughly mixed. Spread in casserole dish and top with olives. Cover with a piece of parchment paper, and then with aluminum foil. Place on a baking sheet to catch drips. Bake for 1 hour. Comments: We often take this Mexican Casserole to potlucks. Garnish it with a few slices of avocado. It can also be used as a burrito filling, a base for tostadas, or as a stuffing for bell peppers. The recipe is easy to modify. You can use black beans instead of pintos, and cooked quinoa or red rice instead of brown rice. Sometimes we add a few zucchini slices to the mix. Yield = 112 oz 1 serving = 14 oz Calorie density = 22 calories/oz Calories per serving: 302 Fat: 4.0 (11%) Protein: 13.3 g CHO: 59.4 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients! |
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