Keeping with colorful, veggie-filled dishes, tonight I made a black bean casserole. It was fairly quick to make, easy, and so delicious! Since I took quite a few pictures, I think I’ll try out a photo recipe post.
3 cups prepared brown rice
3 cups cooked black beans
1 zucchini, chopped
1 onion, chopped
1 large carrot, chopped
1 tomato, chopped
1 cup kale, devained and chopped
4 cloves garlic, minced
3/4 cup vegan cheddar shreds
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon pepper
1 package Gardein Chick’n Scallopini
Preheat oven to 375 degrees. Combine rice, beans, lemon juice, salt, chili powder, cumin, paprika, and pepper and spoon mixture into a large casserole dish.
In a large skillet, heat the olive oil and saute onions, zucchini, carrots, and garlic until just tender.
Add sauteed veggies over rice and bean mixture, followed by the chopped tomato.
Layer the kale over the veggies and place frozen Gardein chick’n on top. Sprinkle vegan cheddar shreds over chick’n and kale.
Place casserole in preheated oven uncovered and bake for 20-25 minutes. Cover dish and bake for an additional 8 minutes.
It turned out so tasty and is easy to tailor to your family’s needs if I’ve included something you don’t like. My husband picks out the “green stuff” because he just doesn’t like kale (Gasp, I know!). If I was taking this casserole to a family gathering or serving more than 4 people, I would chop the chicken to become more incorporated into the rice, beans, and veggies. I’m definitely looking forward to these leftovers. Yum! I hope everyone had a great day!