The Easy Mexican Casserole Just Got Easier

Could it be? You bet! The Easy Mexican Rice & Bean Casserole just got a lot easier!


I assumed the Mexican Rice and Black Bean Casserole would be easy to adapt for the slow cooker and I was right. In fact, it tastes better than the oven and stove top versions. I made it twice last week!

The main difference with the slow cooker version is that the flavors are much richer. I found it to be so savory that I didn’t even want to add salsa or guacamole. I know, it sounds like blasphemy but it was that good.


Ingredients (This recipe doubles and triples really well. The photo above is a triple recipe)

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)


  1. Pour all of the ingredients into your slow cooker and stir gently.
  2. Cook on high for 4 hours or low for 6-8 hours.


Try not to eat this straight from the slow cooker. Use bowls for crying out loud! This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything.

If you don’t have a Crock-Pot don’t fret! Check out my stove top and casserole versions HERE. This recipe has become a favorite for many of my readers. I’ve made it at cooking demo’s with rave reviews.

If you need an equally rich dessert check out this Chocolate Mousse!

Extended Family July…week 3

I hope you have been inspired this month as we’ve talked about how to cook (and eat) while beating the heat. So pour yourself a cook drink and sit back and relax.

Brittany Jan pic


Do you cook outside? What are your favorite foods to grill?
I LOVE to cook outside, get me a grill and a large glass of lemon water and I am in paradise. My favorite foods to grill are almost ANY vegetable, specifically: onions, brussels sprouts, asparagus, peppers, and eggplant. I also love pineapple and peaches on the grill!
Do you use a slow cooker (Crock-pot) and if so what are your favorite recipes?
Please don’t shun me from the blogging community, but I have never used a slow cooker!! AH! I have eaten meals made in them though, and for me a big hearty soup is the way to go! Lots of beans, legumes, and veggies.
Do you have a favorite No-Cook recipe?
My favorite no cook recipe would have to be my No Bake Energy Bites! Perfect for JUST about anything, and kept in the fridge to help cool you off on the hot days! Second to that would be a classic PB&J ;).
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Suzanne jan pic
Suzanne & Carlos
Do you cook outside? What are your favorite foods to grill?
No, we do not cook outside during the summer. In San Antonio, it gets to about 100 degrees, give or take a few, everyday. So, no thank you, we prefer to stay indoors!
Do you use a slow cooker (Crock-pot) and if so what are your favorite recipes?
I have a slow cooker, but I have not used it in ages. In fact, I forgot that I had it until I started answering this question! I guess I need to pull it out and start using it!
Do you have a favorite No-Cook recipe?
I have a few favorite no cook recipes. My everyday lunch is a giant salad consisting of whatever vegetables we have on hand.  We love to eat mock tuna and it is very easy to make. I also like to make my black bean, mango, quinoa salad.
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What is your favorite No-Cook Recipe? What about a semi-no-cook recipe? I love this super easy Taco Salad! When I want a sweet treat I love this Fresh Fruit Parfait, Chocolate Mousse, and these Chocolate Frozen No Bake Bites.

Extended Family July…week 2


Is it too hot to cook? Maybe it’s only too hot stand over the stove? Either way this month I’m asking the Extended Family to share some alternate ways of cooking. Anna at Stuffed Veggies left a comment last week sharing a whole page of Vegan Slow Cooker/Crock Pot Recipes that her family LOVE! I don’t even know where to start but I feel like dusting off my Crock Pot.

Time to check in with the Extended Family!

Erica B Bio pic

Erica & B

Do you cook outside? What are your favorite foods to grill?

Not too often.  My hubby has long days most of the time and I am no good at grilling.  Grilled veggies are awesome and we love Fat Free Vegan’s Ribz.

Do you use a slow cooker (Crock-pot) and if so what are your favorite recipes?

YES!  Love my crock-pot.  I make oatmeal, beans, soups, chilis, etc in it.  Recently I made “roasted” veggies in the crock-pot instead of the oven.  Turned out awesome.

Do you have a favorite No-Cook recipe?

I can’t really think of any.  Maybe just a finger food night?? Crackers, non dairy cheese, raw veggies/dip, fruit.

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DalyFamilyKim & Family

Do you cook outside? What are your favorite foods to grill?

Absolutely! We love to toss whatever fresh vegetables we have from the garden or farmer’s market with olive oil and salt/pepper and grill. Serve on a bed of quinoa with homemade curry sauce for a quick and easy meal. Grilled watermelon, peaches and pineapple make a wonderful side dish or dessert!

Do you use a slow cooker (Crock-pot) and if so what are your favorite recipes?

Couldn’t live without mine! Favorite recipes include Marinara Sauce, Granola, Sloppy Lentils (great with a fresh cole slaw!), and Vegetable Pot Pie.

Do you have a favorite No-Cook recipe?

By far it’s my Tofu Spring Rolls with Spicy Peanut Dipping Sauce. They are a bit of a labor of love, especially for first-timers, but practice makes perfect and nothing beats this fresh, no-cook recipe on a hot day. Perfect as either an appetizer or a main dish!

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Do you have a favorite recipe to share? I love grilling Marinated Portobello Mushrooms, onions, and red bell pepper. Those are also my got to ingredients for a quick stir-fry.

Slow Cooker Potato Soup…A Bowl Full of Comfort

This may be the easiest soup I’ve ever made. My teenage daughter LOVED it. In fact, she may even put up a fight for the last bowl. It contains pantry and veggie staples that I always have on hand. I don’t think it’s possible to mess up this recipe. If you are short on time cook it on the stove instead of in the slow cooker. You won’t be disappointed.

Slow Cooker Potato Soup


  • 6 medium potatoes washed and cut into bite sized chunks (I left skin on)
  • 4 cups of water
  • 2 carrots, sliced
  • 1 onion, diced
  • 1/2 tsp garlic powder
  • 1/8 cup nutritional yeast
  • salt and pepper to taste


  1. Place veggies and water into a slow cooker.
  2. Set to low for about 6 hours, or high for 4 hours.
  3. Add garlic powder and nutritional yeast then mash with a potato masher until it reaches the desired consistency. An immersion blender will make a much prettier soup than I have here. :)


This soup is perfect to help you warm up on a chilly day; a truly guilt-free comfort food. It can also be served with a side salad or a sandwich for a bistro worthy lunch.

Unsuspecting omnivores will think this contains milk and cheese but they would be wrong. ;)