“This vegan Mexican dish makes certain to be cherished by everybody during supper. With simply enough punch from the tomatillos, a little warmth from the flavors, and scrumptious smash from the tortilla chips, we think there may not be any extras. Don’t hesitate to blend in a bunch of slashed chicken or cooked ground meat for some additional protein.”
6 servings (1 9×13-inch casserole)
Prep:35 m
Cook:25 m
Ready In:1 h
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 6 tomatillos, husked and chopped
- 1 (15 ounces) can no-salt-added black beans, drained and rinsed
- 1 (14.5 ounces) can no-salt-added fire-roasted tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon kosher salt
- 1 (8.8 ounces) package UNCLE BEN’S® Instant Whole Grain Brown Rice
- 1 (8.8 ounces) package UNCLE BEN’S® READY RICE® Spanish Style
- 2 1/2 cups crushed tortilla chips
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup thinly sliced radishes
- 2 tablespoons fresh cilantro, chopped
Directions
- Preheat oven to 375 degrees F.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, mashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through 2 minutes. Remove from heat.
- Spread 1 1/2 cups of rice mixture into a 9×13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.
- Top with radishes and cilantro. Serve immediately.
Footnotes
Nutrition Facts per serving:
Calories 388; Fat 12g (18%); sat 3g (14%); Protein 12g; Carb 59g (20%); Fiber 7g (25%); Sugars 4g (added sugars 0g); Sodium 575mg (29%)