Photo by Bobbi & Sam Misiti
Ingredients
- 1 TBSP chili powder
- 1-1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1-1/4 tsp sea salt
- 1/4 tsp ground coriander
- 1 TBSP coconut oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 each orange and red bell peppers, diced (or other vegetable)
- 1 jalapeno, seeded (if desired) and diced
- Sea salt and black pepper to taste
- 1/2 cup organic NON-GMO corn (you can substitute peas or green beans)
- 1- 14 oz. jar diced tomatoes (I substituted diced fresh tomatoes)
- 8-12 oz organic tomato sauce or puree (depending on how "wet" you want your casserole)
- 2-3 cups chopped kale or spinach
- 2 cups black beans (if using dried; washed, soaked, and boiled)
- 3 cups cooked wild rice
- 1 cup shredded or cubed raw, grass fed cheese of your liking (a jack or colby is good)
Instructions
Make the Tex-Mex spice blend by combining the chili powder, cumin, paprika, cayenne, salt, and coriander in a small bowl. Set aside.
For the casserole: Preheat oven to 375o. Oil a large casserole dish.
In a large skillet heat the coconut oil over medium low heat. Add the onion, garlic, bell peppers, and jalapeno and saute for 7-8 minutes or until softened. Season with salt and pepper.
Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice, and a 1/4 cup or so of the cheese. Saute for a few minutes, season with more salt and pepper if desired.
Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle
Photo by Bobbi Misiti
with the remaining cheese. Cover with a lid and bake for 15 minutes.
Optional Toppings: sliced green onions, salsa, avocado, and/or sour cream.