Southwest Chick'n and Rice Bake

Ingredients:

Nonstick cooking spray

1 bag Quorn Chick'n tenders (optional)

1 jar (16 oz) mild picante sauce

2 cans (10 oz each) red enchilada sauce

1 can (11 oz) corn and pepper mix

1 can (15 oz) black beans, drained and rinsed

1.5 cups instant brown rice, uncooked

Tofutti dairy-free sour cream, avocado, shredded lettuce, cilantro for toppings

Flour tortillas

Directions:

Preheat oven to 400 degrees

Combine all ingredients except toppings and tortillas in a large bowl.  

Spread mixture evenly into a 9x13-inch baking dish.  

Bake for 20 minutes until heated through and rice is cooked. (I had to cook a little bit longer because I used brown rice).

Serve with toppings on a plate or place mixture into a flour tortilla and top with toppings.  It's good both ways!

Recipe adapted from: Kroger