Mexican Style Bean and Rice Casserole

Mexican Style Bean and Rice Casserole

Serves 6

 

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
2 teaspoons cumin
2 teaspoons ancho chile powder
2 medium zucchini, cut into 1Ž2-inch dice
2 cups cooked brown rice
One 15-ounce can black beans, rinsed and drained
One 10-ounce package frozen corn
One recipe No-Cheese Sauce (recipe follows)

1. Preheat the oven to 350 degrees.

2. Sauté the onion and pepper in a large saucepan over medium heat, 7 to 8 minutes, until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and cook 4 minutes. Add the cumin and chile powder, and cook another 30 seconds. Add the cooked rice and the remaining ingredients and mix well.

3. Spoon the mixture into a nonstick 9×13-inch pan. Bake 30 minutes.

Mexican Pasta Salad

Ingredients

• 8 ounces chunky pasta ( such as rotini, wheels, medium macaroni, etc)
• 1 (15 ounce) cans whole kernel corn ( or the equivalent in frozen corn)
• 1/2 large red onions, chopped
• 1 (15 ounce) cans black beans, drained and rinsed
• 1 large bell peppers, chopped ( green, red, yellow - whatever color you have on hand)
• 1 large tomatoes, chopped
• 1 -2 tablespoon olive oil
• 1 -2 tablespoon lemon juice ( you can also use lime juice)
• pepper, to taste
• tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
• cilantro, chopped,to taste 
• Kirkland Organic No-Salt Seasoning, to taste (this is what really gives it flavor!)

Directions

1. Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
2. While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
3. Drain the pasta and corn.
4. Rinse the pasta and corn in cold water until the mixture is cool or cold.
5. Add the pasta/corn mixture to the other ingredients and mix

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