You know you have a hit when it’s time to clean up after the meal and the other guests ask if they can have some of the leftovers to take home with them! We were happy to share as I had doubled the recipe and it made a ton of food! This would be great Super Bowl party food. Serve it over a bed of lettuce and fajita style veggies for a Mexican bowl and top it off with the Green Chili Hummus. Serve it with corn tortilla chips for nachos with avocado or on little corn tortillas for tacos. Use as a filling for enchiladas with green sauce or red sauce. Lots of possibilities! I think you’ll like it. The recipe below is doubled so feel free to cut it in half you are feeding a small group.
Easy Vegan Mexican Casserole / Slow Cooker
- 2 cups uncooked brown rice I used long grain but next time I will try short grain
- 6 cups water
- 16 ounces tomato sauce low sodium or salt free
- 1 cup salsa
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground cumin
- 2 cans beans, drained and rinsed – I used 1 can black beans, 1 can pinto beans
- 1 can diced green chiles or 1-2 jalapeno peppers
- 2 cups frozen corn
- add ins:
- juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- 1/2 jar of your favorite salsa or homemade salsa
Place all ingredients from brown rice through the corn into the slow cooker. Give it a good stir to mix together. Put lid on and set it on high for 3-4 hours or low for 6-8 hours.
Before serving stir in the fresh lime juice and fresh cilantro.
Tami’s Notes: Could add more beans, fresh onion, diced green peppers and a jalapeno pepper.
I am going to say this makes 12 servings but it could be even more! We fed 9 people using it as a side dish and had enough leftovers for everyone to take a container home. How many servings will depend on if you serve it as a main dish or side dish. I didn’t measure how many cups this made but it filled my 6 qt slow cooker about 3/4 full.
Per Serving: 197 Calories, 1.1 g Fat, 0 mg Cholesterol, 67.6 mg Sodium, 41.7 g Carbohydrates, 7.4 g Fiber, 7.1 g Protein
Recipe adapted from My Plant Based Family.
Check out the recipe for Green Chili Hummus here.