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Vegetarian Mexican Casserole

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"This vegetarian Mexican casserole is sure to be loved by everyone at the dinner table. With just enough zing from the tomatillos, a little heat from the spices, and tasty crunch from the tortilla chips, we suspect there may not be any leftovers. Feel free to mix in a handful of chopped chicken or cooked ground beef for a little extra protein."
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1 h servings
Original recipe yields 6 servings (1 9x13-inch casserole)


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  1. Preheat oven to 375 degrees F.
  2. Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
  3. Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
  4. Top with radishes and cilantro. Serve immediately.


  • Nutrition Facts per serving:
  • Calories 388; Fat 12g (18%); sat 3g (14%); Protein 12g; Carb 59g (20%); Fiber 7g (25%); Sugars 4g (added sugars 0g); Sodium 575mg (29%)

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