MEATLESS RICE AND BEAN CASSEROLE

Meatless Rice and Bean Casserole image

This casserole is our latest meatless favorite with hearty flavor and complete protein.

Provided by LadyBeedough

Categories Main Dish Recipes Casserole Recipes Rice

Time 1h45m

Yield 8

Number Of Ingredients 16

Ingredients

4 cups water
1 ½ cups uncooked brown rice
1 tablespoon beef base (such as Better than Bouillon®)
cooking spray (such as Pam®)
2 tablespoons olive oil
4 small zucchini, quartered and sliced
¼ medium sweet yellow onion, diced
3 large cloves garlic, minced
6 small baby portobello mushrooms, stemmed and roughly chopped
1 (15 ounce) can black beans, rinsed and drained
4 medium ripe tomatoes, chopped
2 cups Cheese, cheddar
2 teaspoons garlic salt
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon ground paprika

Steps:

Combine water, rice, and beef base in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 45 minutes. Fluff with a fork.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add zucchini and onion; saute until tender, about 5 minutes. Add mushrooms and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in rice, black beans, tomatoes, 1/2 of the Cheddar cheese, garlic salt, Italian seasoning, basil, and paprika. Spoon into the prepared casserole dish and sprinkle with remaining Cheddar.
Bake in the preheated oven until cheese is melted and casserole is heated through, about 20 minutes.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 44.3 g, Cholesterol 29.7 mg, Fat 14.5 g, Fiber 7.3 g, Protein 16 g, SaturatedFat 6.7 g, Sodium 1229.7 mg, Sugar 4 g