Black Bean Rice and Vegetable Casserole

Back to School Dinner #4

Black Beans Rice and Vegetables is a vegetarian entreé topped with shredded Monterrey Jack cheese and pickled jalapeños. Omit the cheese for a vegan entreé. Garnish with the pickled jalapenos and serve.




  1. Bring the water and salt to a boil. Stir in the rice, return to the a gentle boil and cook according to the suggested timing on the package .
  2. Heat the oil in the skillet over medium heat and toss in the tomatoes, corn, zucchini, scallions, peppers, salt and pepper, stir to combine, cover and let cook for five minutes.
  3. Stir in the garlic, oregano, paprika, coriander and cumin for 30 seconds.
  4. Turn on the broiler.
  5. Fold in the beans and rice and cook until the beans are heated through, about two minutes. Top with cheese and slip under the broiler on a low shelf until melted, about one or two minutes.
  6. Garnish with pickled jalapeno peppers.


Use any leftovers for black bean tacos!