Vegan Mexican Rice & Bean Casserole

• 1 cup diced organic red onion
• 1 /2 tbsp. olive oil
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. coriander
• 1 tsp. oregano
• 1/2 tsp. salt
• freshly ground black pepper
• 1 cup diced organic red bell pepper
• 1 - 4 oz. can diced organic green chiles, undrained
• 1 cup frozen organic sweet corn, defrosted
• 1 - 15 oz. can black beans, rinsed and drained
• 12 oz. vegan enchilada sauce
• 2 cups cooked organic brown rice

Warm the olive oil in a skillet over medium heat.  Add the onion and cook until starting to soften, about 3 minutes.  Add the cumin, chili powder, coriander, oregano, salt and freshly ground black pepper.  Stir to coat the onions with the spices and continue to cook for 2 more minutes.

Add the red bell pepper and green chiles, stir to combine and continue to cook for another 4 minutes.

Add the corn, beans, enchilada sauce and cooked rice and stir to combine.  Allow to warm over low heat for 15 minutes, stirring occasionally.

Yields 4 heaping 1-cup servings:  352 calories, 16.5g protein, 18.2g fiber, 4g fat per serving.  

Serve on a bed of shredded lettuce with your favorite toppings such as vegan (or regular) cheese, sliced black olives, chopped tomatoes and avocado chunks.  DELISH!