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Mexican Rice and Beans Casserole with Creamed Cashew Sauce

Mexican Rice and Beans Casserole with a Creamy Cashew Sauce

Plant-based
Gluten-free

Mexican rice with beans and a creamy cashew sauce is a delicious and satisfying dish that combines the heartiness of rice and beans with the richness of a cashew-based sauce. The Mexican rice is typically infused with flavorful spices, such as cumin and chili, providing a savory backdrop to the dish. The inclusion of beans adds protein and fiber, contributing to its nutritional value. The creamy cashew sauce introduces a velvety texture and nutty taste, enhancing the overall taste experience. This dish not only offers a delightful fusion of textures and flavors but also provides a wholesome and balanced meal suitable for vegetarians or those seeking a plant-based option.

Ingredients

Cashew Cream Sauce

  • 1 cup raw cashews, soaked then drained
  • 3 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • salt to taste

Mexican Rice and Beans Casserole

  • 1 small red onion, diced
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt and pepper
  • 1 teaspoon dried oregano
  • 1 red bell pepper diced
  • 1/2 green pepper, diced
  • 1/2 jalapeno pepper, diced
  • 1 cup corn kernels
  • 1 (15oz) can of black beans, drained and rinsed
  • 1 cup salsa (temp of choice)
  • 1 1/2 cups chopped tomatoes
  • 1 1/2 cups cooked rice
  • 1/2 cup shredded vegan cheese
Prep time:
15 mins
Cook time:
15 mins
Total time:
30 mins
Serves:
6 servings
Ingredients

Cashew Cream Sauce

  • 1 cup raw cashews, soaked then drained
  • 3 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • salt to taste

Mexican Rice and Beans Casserole

  • 1 small red onion, diced
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt and pepper
  • 1 teaspoon dried oregano
  • 1 red bell pepper diced
  • 1/2 green pepper, diced
  • 1/2 jalapeno pepper, diced
  • 1 cup corn kernels
  • 1 (15oz) can of black beans, drained and rinsed
  • 1 cup salsa (temp of choice)
  • 1 1/2 cups chopped tomatoes
  • 1 1/2 cups cooked rice
  • 1/2 cup shredded vegan cheese
Prep time:
15 mins
Cook time
15 mins
Total time:
30 mins
Serves:
6 servings

Instructions

Cashew Cream Sauce

  1. Combine all of the ingredients in your Vitamix blender (or high powered blender) with 1/4 cup water.
  2. Add more water to thin and add salt to taste.
  3. To store leftovers, place in a sealed container and store in the fridge.

Rice and Bean Casserole

  1. Heat a large skillet over medium heat.
  2. Add the olive oil and onion, cook for 3 minutes, then add all the spices, stir together and cook through.
  3. Now add all the peppers and stir. Cook for another 3 minutes.
  4. Add the beans, corn, salsa, tomatoes and rice. Stir until well combined.
  5. Place mixture in casserole dish and top with vegan cheese.
  6. Place the skillet in the oven and broil for about 3-4 minutes.
  7. Serve warm with diced green onions adn avocado.
  8. Top with cashew cream sauce after serving.

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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”

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