Black Bean, Corn, Chilies, and Brown Rice Casserole

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Southwestern flavors of corn, chilies, and black beans mixed together can brighten even the darkest of winter nights. The beauty of tossing them together in a casserole is that it can be chilled and reheated and taste even better. Make a double batch and this will last for several quick evening meals.


Combining black beans and brown rice makes a complete protein for a healthy vegetarian dish. But it is the colors and flavors of corn, red onions, peppers, tortillas, and chilies that bring this dish to life. It has the colors of a rainbow with a spectrum of flavors.

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6 entrée servings

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1 ½ cups brown rice, cooked according to package directions

2 tablespoons sunflower seed oil

1 cup red onion, peeled, small dice

1 sweet red pepper, cored, seeded, small dice

4 cloves garlic, minced

1 teaspoon chili powder

½ teaspoon ground chipotle powder

½ teaspoon ground cumin

1 ½ teaspoons sea salt

½ teaspoon fresh ground black pepper

1 cup whole milk Greek yogurt

1 egg

1 (15 ounce) can black beans, drained, washed

1 (4 ounce) can diced green chilies

1 (10 ounce) package frozen corn, thawed

1 cup sharp cheddar cheese, grated

¼ cup cilantro, chopped

1 ½ cups tortilla chips, crushed


1.     Preheat the oven to 375°F. Lightly oil a shallow three-quart baking dish.

2.     Cook the brown rice according to package directions.

3.     Heat a ten-inch cast iron pan. Heat the oil until it shimmers. Add the onion, red pepper, and garlic. Cook until softened, about four minutes. Add the chili powder, chipotle powder, cumin, salt, and black pepper and cook for an additional minute. Remove from heat.

4.     In a large mixing bowl blend, the yogurt and egg together. Add the cooked brown rice, black beans, chilies, corn, cheese, cilantro, and the cooked aromatic vegetables. Thoroughly mix together.

5.     Evenly spread this mixture into the oiled baking dish. Bake until hot all the way into the center, about thirty minutes. Sprinkle the crushed tortilla chips over the top and bake until lightly browned about five more minutes. Serve hot.

*Reheats well but may need to add fresh tortilla chips for a crunchy top.

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