Southwest Beans and Rice

For some reason, I can't locate the picture that I had for this item.  The recipe was so god, that I decided that I would include it without the picture.  Guess you will just have to trust me on this one :)

This recipe is very versatile.  You can eat it as is, or you an put it in a whole grain flour tortilla - from there you can make a burrito, or top burritos with salsa or enchilada sauce and place in the oven for enchiladas, or you can even make quesadillas.  We had a little bit of everything with this recipe.  I served with a salad and topped the rice and beans with diced tomatoes, sliced avocados, chopped cilantro, and a little dollop of Tofutti (non-dairy) sour cream.


Ingredients:

• 2 cups cooked brown rice 
• 2 cups black beans, drained and rinsed if canned
• 1 cup corn (I cut the kernels from 2 ears of corn).
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 0.5 cup salsa 
• 1-2 teaspoons cumin
• 0.5 cup shredded cheese (optional or can use vegan cheese)
• Toppings: avacado slices, diced tomatoes, chopped cilantro, Tofutti (non-dairy) sour cream

Directions:
In a bowl, mix all ingredients except cheese. Scoop into a baking dish and sprinkle with cheese, if using. Bake at 350 for 20 minutes or until cheese is melted and rice is warmed through.


Recipe adapted from: http://onceamonthmom.com/southwest-rice-and-beans/