Favoreats
Favoreats LLC
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INGREDIENTS
FOR THE TEX-MEX SPICE BLEND:
1 tbsp
chili powder
1 1/2 tsp
ground cumin
1 tsp
smoked sweet paprika or ½ tsp regular paprika
1/2 tsp
cayenne pepper, plus more as needed
1 1/4 tsp
fine-grain sea salt
1/2 tsp
ground coriander (optional)
FOR THE CASSEROLE:
1 1/2 tsp
extra-virgin olive oil
1
red onion, diced
3 cloves
garlic, minced
1
orange bell pepper, diced
1
red bell pepper, diced
1
jalapeño, seeded, if desired, and diced
fine-grain sea salt and freshly ground black pepper
1/2 cup
fresh or frozen corn
1 14 ounce can
diced tomatoes, with their juices
1 cup
tomato sauce or tomato puree
2 cups
chopped kale leaves or baby spinach
1 15 ounce can
black beans, drained and rinsed
3 cups
cooked wild rice blend or brown rice
1/2 cup
vegan shredded cheese, such as Daiya
1 handful
corn tortilla chips, crushed
OPTIONAL TOPPINGS:
Sliced green onions
Salsa
Avocado
Corn Chips
Cashew Cream (recipe in the book)