Tex-Mex Black Bean Casserole
with Pico de Gallo
This one-pan wonder is sure to be a hit! Packed with heartwarming veggies and spices and topped with a delightfully fresh pico de gallo, this recipe proves you don't always need cheese to have a good time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
1 unit
Avocado
¾ cup
Basmati Rice
113 g
Baby Tomatoes
7 g
Cilantro
1 unit
Vegetable Broth Concentrate
160 g
Hot Pepper
2 tbsp
Mexican Seasoning
1 unit
Lime
160 g
Sweet Bell Pepper
370 mL
Crushed Tomatoes with Garlic and Onion
56 g
Onion, chopped
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add crushed tomatoes, broth concentrate, rice, Mexican Seasoning, 2 tbsp oil and 1 1/4 cup water (dbl both for 4 ppl). Season with salt, pepper and 1 tsp sugar (dbl for 4 ppl), then stir to combine. Bring to a simmer, then remove from heat.
While broth comes to a simmer, drain, then rinse black beans. Core, then cut peppers into 1/4-inch pieces. Halve tomatoes. Zest, then juice lime. Roughly chop cilantro.
Add peppers and black beans to an 8x8-inch baking dish (9x13-inch for 4 ppl). Season with salt and pepper, then stir to combine.
Add broth to baking dish, then stir to combine. Bake in the middle of the oven, stirring halfway through, until rice is tender and liquid is absorbed, 25-28 min.
While casserole bakes, peel, pit then cut avocado into 1/4-inch pieces. Add avocado, tomatoes, onions, lime juice, lime zest and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then toss to combine.
Let casserole sit, 2-3 min. Divide casserole between plates. Top with pico de gallo. Sprinkle over cilantro.
