This recipe is based on OhSheGlow’s Crowd-Pleasing Tex-Mex Casserole. I
didn’t bake this recipe like she did but it still tasted really good. I would
say that the key to this dish is having the spices for the blend and the rest
can be modified.
Tex-Mex Spice Blend:
-1 tbsp chili powder
-1 ½ tsp cumin
-1/2 tsp paprika
-1/4 tsp cayenne pepper
-1 ¼ tsp fine-grain sea salt
-1/4 tsp ground coriander (optional)
For the main part
-1 ½ tsp extra-virgin olive oil
-1 red onion, diced
-3 cloves garlic, minced
-1 orange bell pepper, diced
-1 red bell pepper, diced
-1 jalapeno seeded, if desired and diced
-Fine-grain sea salt and ground pepper
-1/2 cup fresh or frozen corn
-1 can diced tomatoes with juices
-1 cup tomato sauce or tomato puree
-2-3 cups chopped kale leaves or baby spinach
-1 can black beans drained and rinsed
-3 cups brown rice, or wild rice
-1/2 cups shredded cheese
1. Tex-Mex
Spice Blend: Combine the chili powder, cumin, paprika, cayenne, salt and
coriander. Set Aside.
2. In a
large wok, heat the oil over medium heat. Add onion, garlic, bell peppers,
jalapeno and sauté for 7-8 minutes until softened. Season with salt and pepper.
3. Stir in
Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale,
beans, rice and cheese. Sauté for a few minutes and season with salt and
pepper.
This looks so yummy and perfect for the Super Bowl! I think it would be a great recipe to try out! I should have probably had this over wings and fries it looks very healthy!
ReplyDeleteLisa