Weeknight Mexican Casserole

mexican casserole.jpeg

Raise your hand if you eat too much chipotle! 

Ok now, try this quick and easy Mexican Casserole. It's going to totally satisfy that craving. Plus it's easy to make and there are typically leftovers, which will help you avoid eating at Chipotle 5 days a week. (Which of course, we would never do). 


Go easy on yourself with an easy to assemble casserole. Soak your brown rice during the day to make the nutrients more accessible and the rice easier to digest. Soaking nuts and grains removes the anti-nutrients that interfere with our body's ability to absorb the goodness in the grain. Throw in any other veggies you'd like, and top with creamy avocados for a boost of vital fats. You'll be real happy with having these leftovers hangin' around. :) 


1 T. - coconut oil
1 - small onion
1 - small sweet potato
1 - red pepper
1 c. - organic frozen corn
1 1/2 c. - black beans
2 t. - cumin
1 c. - brown rice
2 c. - organic salsa
1 - Rapunzel vegetable bouillon cube
1/4 c. - water
1/2 c. - organic white cheddar or nutritional yeast
1 - avocado


  1. Preheat oven to 375. Dice the onion, sweet potato and red pepper, then saute with coconut oil until tender. Stir in the corn and black beans, saute another 2-3 minutes.
  2. Transfer veggies to a 9"x13" casserole dish and stir in cumin, uncooked rice, salsa, bouillon cube and 1/4 cup water. Stir until everything is mixed evenly. (optional - you can use cooked rice to reduce the baking time). 
  3. Cover casserole dish with aluminum foil and bake for 60 minutes if rice is uncooked, 30 minutes if rice is cooked. Top with cheese or nutritional yeast if desired. 
  4. This is a great way to use up leftover greens or veggies of the week!