Flavor Blasted Tex-Mex Casserole For the Tex-Mex spice blend: 1 Tbsp chili powder 1 1/2 tsp ground cumin 1 tsp smoked paprika 1/4 tsp cayenne pepper 1 1/4 tsp fine-grain sea salt 1/4 tsp ground coriander For the casserole: 3 tbsp vegetable broth 1 red or yellow onion, diced 3 cloves garlic, diced 1 orange bell pepper, diced 1 cup diced green beans 1 cup sliced mushrooms Fine-grain sea salt and freshly ground black pepper 1 can corn, drained 1 can diced tomatoes, with juices 1 cup tomato sauce or tomato puree 3 cups chopped kale or baby spinach 1 can black beans, drained and rinsed 3 cups cooked brown rice 2 handfuls of corn tortilla chips, crushed Optional toppings: Salsa, avocado, corn chips, cashew cream, sliced green onions
Preheat oven to 350 degrees.
First, mix the Tex-Mex spice blend ingredients in a small bowl. Set aside.
Heat a large wok or pan on medium and add the onion, garlic, bell pepper, green beans, mushrooms, and vegetable broth. Saute until veggies are soft and tender. Add a little more vegetable broth if veggies start to dry up. Season with sea salt and ground black pepper.
Add the corn, diced tomatoes, tomato sauce, chopped kale, black beans, brown rice, and the Tex-Mex spice blend. Stir for a few minutes until well combined and heated.
Pour mixture into a 9×13 casserole dish and smooth out the top. Sprinkle the crushed corn tortilla chips on top and cover the pan with foil. Bake in the oven for 15 minutes.
Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
Scoop the casserole into bowls and add your desired toppings. Enjoy!