Southwest Style Black Bean and Rice Casserole

Southwest Style Black Bean and Rice Casserole


Southwest Style Black Bean and Rice Casserole
(preheat oven to 350 degrees and lightly oil bottom of 9×13 inch or other 3 quart baking dish)

3 tablespoons olive oil
1 large onion (diced)
3 fresh garlic cloves (minced)
1 small jalapeno pepper (seeded and finely diced)
2 zucchini (peeled and diced)
2 cups chopped broccoli
2 cans (15 ounces each) black beans (rinsed and drained)
2 cups cooked rice (any variety)
1 cup corn
4 cups of your favorite salsa
1 teaspoon ground cumin
sea salt and black pepper (to taste)
hot sauce (to taste, optional)
1 cup diced tomatoes
1 heaping cup of finely shredded Mexican cheese OR Colby cheese

* suggested optional garnishes: fresh lime wedges; sour cream; diced green onions; sliced black olives

Heat the olive oil in a skillet over medium heat. Add in the diced onions and saute until onions become translucent, about 4 minutes. Add in the minced garlic and diced jalapeno peppers and stir continuously until fragrant, about 30-60 seconds. Add in the diced zucchini and chopped broccoli and cook while stirring frequently for another 3 minutes.

Transfer the sauteed vegetable mixture into your prepared baking dish and add in all of the remaining ingredients EXCEPT the diced tomatoes and shredded cheese. Stir well to evenly blend all ingredients. Evenly sprinkle the diced tomatoes across the top, followed by the shredded cheese. Bake on center oven rack for 25-30 minutes. Remove from oven and let rest for 5 minutes before cutting and serving with your favorite garnishes. Makes 6-8 servings.