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Mexican Skillet Casserole {Vegan}
Servings
4
servings OR 8 if using tortillas
Author
Veg Life Staff
Ingredients
1
Tbl Oil
1
large Zucchini
quartered lengthwise and sliced in 1/4 in pieces
1
Small Onion
diced
1/2
Can
7 oz. Black Beans, drained and rinsed
1/2
C
7 oz. Petite Diced Tomatos (with juices)
1/3
C
Water
1
C
Dry Pre-cooked White Rice
such as the boil-in-bag rice
1
Taco Seasoning Packet
Taco Sauce
to taste
1/2
C
Vegan Mexican Shredded Cheese
we use Go Veggie Mexican Blend
Optional: Corn or Flour Tortillas & a squeeze of lemon or lime juice
Instructions
Begin by heating a large skillet on medium high heat. Add one Tablespoon of oil.
Saute the onions for a few minutes. Then add the zucchini. Saute for 5 minutes, stirring occasionally.
Add beans, undrained tomatos and water. Stir in the taco seasoning to taste.
Increase the heat to high and bring to a boil.
Add the rice and stir well.
Cover and remove from heat. Let stand for 7-8 minutes or until all of the liquid has been absorbed and rice is tender.
Give a final stir and season with salt and pepper.
Use a generous amount of your favorite taco sauce.
Top with a sprinkling of vegan mexican shredded cheese and chopped parsley.
You can eat "as is" or serve with corn or flour tortillas. I am kind of obsessed with these
Stand n Stuff Soft Flour Tortillas by Old El Paso
. We got 8 servings with them!