Tuesday, June 5, 2012

Spicy Black Bean Mexican Casserole

     I found this recipe a few weeks ago online, and set it aside for safe keeping. I like Clean recipes with Mexican flavors, recipes that use black beans, and recipes that can be made quickly in the evenings. This recipe fills all my parameters.

Even my fussy son liked it.

Spicy Black Bean Mexican Casserole

  • 2 large organic yellow onions, diced
  • 1 heaping Tbsp sweet chili powder or other chili, as desired
  • 2 tsp cumin powder
  • 2 cups cooked organic brown rice
  • 3 cups cooked black beans, thoroughly rinsed if using canned
  • 2 green organic bell peppers (or other vegetable), chopped
  • 1/2 cup pitted and sliced green or Kalamata olives
  • 2 cups fresh organic salsa ( in your grocery store's fresh veggie section )
  • 1/2 cup shredded organic Monterey Jack or other cheese


Heat oven to 375 F.
Sauté onion in a large skillet with some olive oil.  Add chili powder to onion while it is cooking, stirring to coat.  Once translucent, remove onions from skillet, setting them aside in a small bowl.  Place black beans, green pepper and olives in the same skillet used for the onion.  Add 3/4 cup of salsa to the beans mixture and stir to integrate over low heat. 

Meanwhile, spread brown rice out along base of an oven safe casserole dish such that it forms the bottom layer. Top rice with remaining 1 + 1/4 cup of salsa to form second layer.  Spread onion mixture over salsa.  Add black bean/bell pepper/olive mixture over onions and top with shredded cheese.

Place casserole in oven uncovered and allow it to cook for approximately 30-45 minutes or until cheese is bubbling and beginning to brown along the edges.