Vegan Tex Mex Rice Casserole
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Vegan Richa · by Vegan Richa★ 4.9 (38)

Vegan Tex Mex Rice Casserole

NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 39%
CARBS 89G65% OF CAL
15G FIBER7G SUGAR67G OTHER
FAT 18G30% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan Tex-Mex rice casserole with lentils, beans, and spices. Budget-friendly and easily customizable, it's great for meal prep and family dinners.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons oil
  • 1 cup chopped onion
  • ½ cup of chopped red bell pepper
  • ½ cup chopped green pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 bay leaves
  • 3/4 cup of washed and soaked white rice (, I use white basmati rice soaked for 10 mins then drained )
  • 1/4 cup of dried red lentils (or split red lentils )
  • 1 cup cooked black beans or use entire 15 ounce can or 1 1/4 cups cooked
  • 2 teaspoons chili powder blend of choice (less or more to preference )
  • 1/2 teaspoon chipotle pepper flakes or powder
  • ¼ teaspoon each red pepper flakes and black pepper (omit if you want less heat)
  • 1 teaspoon each garlic powder, onion powder
  • 1 teaspoon oregano
  • 2 teaspoons hot sauce or use 3 teaspoons for spicier
  • 14 ounce can of diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of choice
  • ½ teaspoon salt (, less or more based on salt content of the liquid used )
  • 1 3/4 cups water or veggie broth (2 cups if the tomatoes or salsa is less moist)
  • ½ cup vegan cheddar cheese or other cheese of choice
  • 2 tablespoons sliced pickled jalapeno
  • Cilantro, (green onion and lemon juice for garnish)
  • tortilla chips for serving
PREP
15M
SODIUM
1065MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.