Veggie Mexican Casserole

We feel like casseroles are either loved OR hated. Personally, we love them because they are so comforting and super easy to make. But, if you have had a bad experience with a casserole and have sworn them off for life, we urge you to take a leap of faith and try this Veggie Mexican Casserole! Although this recipe uses modest ingredients, the end result is a flavour bomb that leaves you feeling oh so satisfied.

We’ve added a few extra ingredients to this dish to boost its nutrient profile such as black beans for protein and fiber, brown rice for a source of whole grains, and topped it off with some healthy fats from the avocado. In order to stick with the theme of a “veggie” casserole, we decided to use veggie ground round in place of ground beef. We purchased a Mexican seasoned version BUT if you can’t find this then you can totally just buy plain veggie ground round and add taco seasoning to taste!

Ingredients:

• 2 tbsp olive oil
• 1 pack of veggie Mexican seasoned ground round
• 2 cups vegetable stock, boiling
• 2 cups canned black beans, rinsed and drained
• 2 cups canned corn kernels, rinsed and drained
• 1 medium-large red bell pepper, chopped
• 1 cup salsa
• 1 cup brown rice, rinsed and drained
• 1.5 cups shredded cheese of your choice (Tex Mex, Cheddar, Monterey Jack)
• Toppings: chopped green onion & cilantro, and sliced avocado

Method:

1. In a large oven-safe skillet, heat the oil over medium-high heat. Add the veggie ground round and saute for 1-2 mins until it has browned.
2. In a small saucepot, bring the vegetable stock to a boil.
3. Deglaze the skillet with the boiling vegetable stock. Add the beans, corn, bell pepper, salsa, rice, and half of the shredded cheese (3/4 cup) and stir to combine.
4. Cover the skillet with tin foil and place in the oven*
5. Bake for 50-60 mins at 375 F or until the liquid is all absorbed and the rice is cooked. During the last 5 minutes of cooking, sprinkle the remaining ¾ cup of shredded cheese on top of the casserole so it melts.
6. Remove from the oven and garnish with green onion, cilantro and avocado.

* If you don’t have an oven-safe skillet then after browning the seasoned ground round you can add everything to a casserole dish.

ENJOY