My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Mexican Food

Easiest Plant Based Taco Salad

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Give the traditional taco salad a vibrant, plant based taco salad makeover! Not only is it visually appealing, but it also combines a variety of textures and flavors that make it a favorite among the whole family.

You probably have everything you need to throw this salad together on a busy weeknight. It has versatile flavors that are easy to swap out for individual preferences and dietary needs. This also makes it a great option for meal prep, allowing you to create a unique salad each time.

Meal Prep Friendly

To make meal prep easier, consider batch-cooking quinoa and beans ahead of time. You can chop vegetables and store them separately to keep them fresh. When you’re ready to eat, simply toss everything together with your dressing for a quick and nutritious meal. This not only saves time but also encourages healthy eating habits throughout the week.

A Balanced Meal

A plant-based taco salad with quinoa is not only a feast for the eyes but also a balanced meal that can help you feel satisfied and energized. It provides a good balance of carbohydrates, protein, and healthy fats, making it an ideal choice for lunch or dinner. The combination of high-fiber ingredients keeps you feeling fuller for longer, making it less likely that you’ll reach for unhealthy snacks later.

Family-Friendly

This plant-based taco salad is also a great option for families. Kids often love the colorful presentation and the opportunity to build their own salads. Allowing children to customize their meals encourages them to try new ingredients and develop healthy eating habits. You can set up a salad bar with various toppings and dressings, making mealtime interactive and fun.

How to Make Taco Salad

Ingredients

  • Lettuce ( prefer a mix of greens and romaine)
  • Cooked Beans (I use pinto, black beans or Taco Lentils)
  • Cooked Grains (I use leftover Mexican Rice, quinoa or Quinoa Tacos)
  • Cooked Corn (I just buy organic frozen corn)
  • Pico de Gallo or salsa
  • Avocado, sliced
  • Lime Juice
  • Crispy Corn Tortillas* or Tortilla chips (Optional)

Instructions

Step 1 – Layer Ingredients

Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.

Step 2 – Toss

Toss the salad so everything is well mixed and add a few chips for crunch.

*To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.

Step 3 – Serve

This is an easy “buffet night” dish. It can be made quickly with leftovers or canned/packaged ingredients. If you are traveling with this for a potluck, add the salsa, avocado and lime juice just before serving.

More Plant Based Salads

If you like this recipe, you’ll love these salad ideas too:

Plant Based Taco Salad

Plant Based Taco Salad

Savor a delicious plant-based taco salad packed with fresh veggies and quinoa. The vibrant meal tastes as good as it looks!.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • Lettuce ( prefer a mix of greens and romaine)
  • Cooked Beans (I use pinto, black beans or Taco Lentils)
  • Cooked Grains (I use leftover Mexican Rice, quinoa or Quinoa Tacos)
  • Cooked Corn (I just buy organic frozen corn)
  • Pico de Gallo or salsa
  • Avocado, sliced
  • Lime Juice
  • Crispy Corn Tortillas* or Tortilla chips (Optional)

Instructions

  1. Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.
  2. Toss the salad so everything is well mixed and add a few chips for crunch.
  3. *To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.
  4. Serve.

Notes

If you are traveling with this for a potluck add the salsa, avocado and lime juice just before serving.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Taco Potatoes

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She shoots, she scores! Yes, this recipe was a huge success in our house. I’ve made it many times but never shared it with you. Well, today is your lucky day. This recipe was inspired by Laura at Heavenly Homemakers and her recipe for Taco Potatoes. She includes meat, heavy cream and cheese in her recipe, so I’ve adapted it to make it plant-strong!

Combining potatoes with the vibrant, bold flavors of tacos results in a dish that’s both satisfying and exciting: taco potatoes. This delightful fusion offers a new way to enjoy the essence of tacos while embracing the heartiness of potatoes.

Toppings and Garnishes

Just like traditional tacos, the topping possibilities for taco potatoes are endless. Here are a few ideas to inspire your creativity:

Salsa: Fresh salsa, whether it’s a classic tomato salsa or a fruity mango salsa, adds a refreshing burst of flavor and juiciness.

Avocado or Guacamole: Creamy avocado or guacamole brings a smooth texture and a hint of luxury to the dish.

Jalapeños: For those who love a bit of heat, sliced jalapeños are the perfect addition.

Cilantro and Lime: Fresh cilantro and a squeeze of lime juice add brightness and elevate the overall flavor profile.

A Crowd-Pleaser

Taco potatoes are a surefire way to please a crowd, whether you’re hosting a casual get-together, a family dinner, or simply treating yourself to a flavorful meal. Their customizable nature allows you to cater to different tastes and dietary preferences easily.

Family-Friendly Kids and adults alike will love taco potatoes. The fun, interactive nature of building your own taco potato with various toppings can make mealtime more enjoyable for everyone. It’s also a great way to introduce new flavors to picky eaters.

Perfect for Entertaining When entertaining, taco potatoes offer a convenient yet impressive option. Set up a taco potato bar with various toppings, and let guests create their own culinary masterpieces. This interactive setup not only ensures everyone gets exactly what they want but also adds an element of fun to the meal.

How to Make Taco Potatoes

Ingredients

  • Cooked Baked Potatoes (1 per person)
  • 2 cups Quinoa “Taco Meat” OR Quinoa-Lentil Tacos
  • 2 cups of cooked black beans OR 1 can of drained and rinsed beans (optional)
  • 1 cup salsa
  • 1/2 cup plain plant-based yogurt (optional)
  • guacamole (optional)
  • 1/2 cup corn

Instructions

Step 1 – Cut Potatoes

Cut cooked potatoes in half and scoop out some of the potato. I just cubed the potato for my kids.

Step 2 – Fill

Fill the void with beans and quinoa.

Step 3 – Add Toppings

Top with your choice of fresh salsa, plant-based yogurt (for a tangy topping reminiscent of sour cream), guacamole and corn.

Step 4 – Serve

My husband and I LOVED this! Our two year old mostly wanted to eat all of the fresh salsa but he did finish his potato and quinoa. The 4 year old probably would have done better if all of the food was separated, but he ate it. I call that a win!

Serving Suggestions

One of the great things about taco potatoes is their versatility in serving. They can be enjoyed in various forms, making them suitable for different occasions and preferences.

Loaded Taco Potato Skins Potato skins are an excellent way to serve taco potatoes as an appetizer or party snack. The potatoes are halved, scooped out, and then filled with a flavorful taco mixture. Topped with cheese and baked until crispy, these loaded potato skins are sure to be a hit at any gathering.

Taco Potato Bowls For a more substantial meal, taco potato bowls are a fantastic option. Start with a base of roasted or sautéed potatoes, then pile on your favorite taco toppings. This creates a hearty, satisfying dish that’s perfect for lunch or dinner.

Taco Potato Casserole A taco potato casserole is a great way to feed a crowd or enjoy leftovers throughout the week. Layers of seasoned potatoes, taco meat or a meatless alternative, cheese, and other toppings are baked together to create a comforting, flavorful dish.

Taco Potato Breakfast Who says tacos are only for lunch or dinner? Taco potatoes can make a delicious and hearty breakfast option. Add some black beans and avocado for a filling morning meal.

More Plant Based Dinner Ideas

If you like this simple recipe, check out these meal ideas too:

Taco Potatoes

Taco Potatoes

Taco potatoes are a delicious and innovative way to enjoy the beloved flavors of tacos with the comforting, hearty goodness of potatoes.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • Cooked Baked Potatoes (1 per person)
  • 2 cups Quinoa "Taco Meat" OR Quinoa-Lentil Tacos
  • 2 cups of cooked black beans OR 1 can of drained and rinsed beans (optional)
  • 1 cup salsa
  • 1/2 cup plain plant-based yogurt (optional)
  • guacamole (optional)
  • 1/2 cup corn

Instructions

  1. Cut cooked potatoes in half and scoop out some of the potato. I just cubed the potato for my kids.
  2. Fill the void with beans and quinoa.
  3. Top with your choice of fresh salsa, plant-based yogurt (for a tangy topping reminiscent of sour cream), guacamole and corn.

Notes

Mix and match any toppings you'd like to accommodate a range of taste and dietary preferences.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Avocado Grillers

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I never get tired of guacamole, chocolate mousse (the avocado makes it creamy), or eating avocado raw whatever I can, but sometimes a girl needs to branch out.

brownies, garden HC grilled avocado 160 (45)

Oh yes, I grilled avocado!

Even better I served it with Spicy Black Beans and Cilantro-Lime Brown Rice. This may be a combo made in heaven.

grilled avocado 160 (47)

I almost hate to call this a recipe because it is so easy.

Avocado Grillers

Ingredients

  • 2 ripe avocados, cut into equal slices (6-8)
  • bell peppers, cut into strips
  • onions, cut into strips (thin strips will burn)
  • corn tortillas or other gluten-free tortillas

Do

  1. Preheat your grill and add avocados, bell peppers, and onion.
  2. Check every few minutes to see how they are cooking, turn once they start to brown and don’t let them burn.
  3. Remove veggies from the grill.

Serve

We ate these on gluten-free corn tortillas but any tortilla will do. These veggies are also great served on a salad. For lunch the next day I mixed up rice and beans then topped it with the grilled avocado and veggies. So Good!

This recipe is being shared at Gluten-Free Friday hosted by Vegetarian Mamma!

Quinoa-Lentil Tacos

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For an easy and tasty crowd pleaser, try this vegan taco meat for quinoa-lentil tacos. They are budget friendly and perfect for meal prep too.

We eat a lot of Mexican food around here. A few of the first recipes I posted were Lentil Tacos and Quinoa Tacos. Most of the time I prefer a combination of the two. Enter Quinoa-Lentil Tacos.

Few dishes can claim to be as universally beloved as the taco. Originating from Mexico, tacos have transcended borders and cultures, becoming a staple in kitchens and restaurants worldwide. Their versatility is one of their greatest strengths, allowing for endless variations that cater to all tastes and dietary preferences.

Easy Vegan Tacos

It’s easy to throw these together with ingredients that are already cooked. When I make a big batch of quinoa and lentils, I’ll make these when I don’t have a lot of time to cook.

This is also a great meal for repurposing leftovers. Grab all those odds and ends out of the fridge, and throw them into a tortilla or lettuce taco. Get creative and try different combinations of flavors.

Why Quinoa and Lentils?

Quinoa and lentils are both nutritional powerhouses, making them an ideal combination for a satisfying meal.

Quinoa: Often referred to as a “superfood,” quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent protein source. Its nutty flavor and slightly crunchy texture provide a delightful contrast to the softness of the taco shell.

Lentils: Lentils are another excellent source of plant-based protein and are packed with essential nutrients such as folate, iron, and manganese. Lentils come in various colors and sizes, each with its own unique flavor and texture.

Customizing Your Quinoa-Lentil Tacos

The beauty of tacos lies in their customizability. Once you have your quinoa-lentil base, you can get creative with your toppings.

Fresh vegetables such as lettuce, tomatoes, and avocados add a refreshing crunch, while ingredients like pickled onions, radishes, and jalapeños bring a tangy, spicy kick. For added creaminess, consider topping your tacos with a dollop of vegan sour cream or a drizzle of lime-infused cashew cream.

The possibilities are endless, allowing you to tailor each taco to your (and your kid’s) personal taste preferences.

Meal Planning with Quinoa-Lentil Tacos

Adopting quinoa-lentil tacos into your regular meal rotation can be simple and enjoyable. Here are a few tips for incorporating them into your lifestyle:

  1. Batch Cooking: Prepare a large batch of quinoa and lentil taco filling at the beginning of the week. This can be stored in the refrigerator and used for quick and easy meals throughout the week.
  2. Meal Prep: Assemble your tacos in advance and pack them for lunches or dinners on the go. This is a great way to ensure you have a nutritious meal ready when you’re short on time.
  3. Experiment with Flavors: Don’t be afraid to experiment with different spices, herbs, and toppings to keep your tacos exciting and flavorful.
  4. Share with Friends and Family: Introduce quinoa-lentil tacos to your friends and family as a delicious and healthy alternative to traditional meat tacos. You might be surprised at how much they enjoy this plant based option.

Quinoa-Lentil Tacos Recipe

Ingredients

  • 2 c cooked quinoa
  • 2 c cooked brown lentils
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp chili powder
  • 1 tsp cumin
  • 4 oz tomato sauce
  • salt and pepper to taste
  • crushed red pepper (optional more spice)
  • add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas

Instructions

Step 1 – Heat

If quinoa or lentils are cold, heat in the microwave or on a stove until warm.

Step 2 – Mix

Next mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.

Step 3 – Assemble

Now assemble the tacos with your favorite ingredients.

Serving Suggestions

The taco filling can be kept warm in the oven or a crockpot until ready to eat. Try Quinoa-Lentil Tacos with Faux Cheese Sauce, Unfried Beans, and Mexican Rice.

This recipe is pretty mild since I serve it to company and kids often, but I love to spice it up with extra red pepper. Try using this taco filling on baked potatoes for some variety too. It’s delicious!

If your family is not following a plant-based diet this recipe could be added to your traditional tacos to make them healthier, more filling, and more frugal.

This recipe will make about 4 cups of taco “meat” and you can use about 1/4 cup per taco for a total of 16 tacos give or take a few and about half as many burritos.

More Plant Based Mexican Recipes

If you like Mexican food, try these plant based versions of my family favorites:

Yield: 4 Cups (About 16 Tacos)

Quinoa-Lentil Tacos

Quinoa-Lentil Tacos

Stretch your budget and please a crowd with customizable, plant based quinoa-lentil tacos.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 c cooked quinoa
  • 2 c cooked brown lentils
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp chili powder
  • 1 tsp cumin
  • 4 oz tomato sauce
  • salt and pepper to taste
  • crushed red pepper (optional more spice)
  • add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas

Instructions

  1. If quinoa and lentils are cold heat in microwave or on stove until warm.
  2. Mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.
  3. Assemble tacos with your favorite ingredients.

Notes

  • Add red pepper for more spice
  • Keep warm in the oven or crockpot until ready to eat

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Best Faux Cheese Sauce (Vegan)

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If you’re new to plant-based cooking or just exploring dairy-free alternatives, you may have noticed that creating a flavorful, creamy, and satisfying “cheese” sauce can be a bit of a challenge. Enter faux cheese sauce—a delicious, nutrient-dense sauce that requires no dairy but still brings the cheesy goodness.

This sauce, featuring ingredients like nutritional yeast, rice flour, turmeric, and plant milk, is a perfect companion to just about any dish that could benefit from a little extra creaminess. Keep it mild and savory, or add spices like cumin and chili powder for a Mexican-inspired twist.

When we first switched to a plant-based diet, faux cheese sauce became a very important part of our arsenal. We ate a lot of Mexican food (we still do) but it wasn’t the same without all of the cheese we used to add.

This faux cheese sauce is more than just a vegan alternative—it’s a delicious, versatile addition to any kitchen. Whether you’re a seasoned plant-based eater or simply looking for a healthy, dairy-free sauce to add to your repertoire, this faux cheese sauce is sure to impress.

How to Make Faux Cheese Sauce

Ingredients

  • 1/4 c Nutritional Yeast
  • 2 Tbsp rice flour* (wheat flour can be used instead)
  • 1/4 tsp tumeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt to taste (I used 1/2 tsp)
  • 1/4 tsp cumin**
  • 1/2 tsp chili powder**
  • 1 c plant milk (I use rice or unsweetened almond milk)

*For a thicker sauce add extra flour.**These are optional but best used for a Mexican inspired flavor.

Instructions

Step 1 – Add Dry Ingredients

In a medium sauce pan add all dry ingredients and place on medium heat.

Step 2 – Stir

Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!

Step 3 – Add Plant Milk

Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often. When sauce becomes thick remove from heat and let cool for a few minutes.

Serving Suggestions

Once blended, this faux cheese sauce becomes a rich, creamy addition to a wide range of dishes. You can drizzle it over pasta for a dairy-free mac and cheese, use it as a nacho cheese sauce, or even as a dip for veggies and chips. It’s also great for casseroles, baked potatoes, and as a topping for plant-based burgers and sandwiches. And if you make it a little thicker, it can be spread on toast for a quick, savory snack.

For those who like experimenting, consider stirring in additional ingredients to customize your sauce. Add a pinch of smoked paprika for a smoky flavor, or a touch of mustard powder to bring out the “cheesiness” even more. The possibilities are endless!

Tips for Perfect Faux Cheese Sauce

  1. Blend Until Smooth: Achieving a creamy, smooth texture is key to a great faux cheese sauce. Use a whisk or blender to ensure all the ingredients are fully combined and that the rice flour is evenly incorporated.
  2. Adjust to Taste: Don’t hesitate to play around with the seasonings to suit your taste. Start with the base amounts listed, then tweak to find your perfect balance of cheesy, salty, and savory.
  3. Experiment with Thickness: If you prefer a thicker sauce, gradually add more rice flour, a half-teaspoon at a time, until it reaches your desired consistency. For a thinner sauce, add a splash of extra plant milk.
  4. Store and Reheat Carefully: This sauce can be stored in the fridge for up to a week, making it a convenient option for meal prep. When reheating, warm it gently and add a splash of plant milk if it becomes too thick.

More Plant Based Sauce Recipes

If you like this faux cheese sauce, you’ll love these plant-based recipes too:

Faux Cheese Sauce (Vegan & Gluten-Free)

Faux Cheese Sauce (Vegan & Gluten-Free)

A velvety, dairy-free cheese sauce made from wholesome plant-based ingredients, perfect for adding creamy, cheesy flavor to any dish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/4 c Nutritional Yeast
  • 2 Tbsp rice flour* (wheat flour can be used instead)
  • 1/4 tsp tumeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt to taste (I used 1/2 tsp)
  • 1/4 tsp cumin**
  • 1/2 tsp chili powder**
  • 1 c plant milk (I use rice or unsweetened almond milk)

Instructions

  1. In a medium sauce pan add all dry ingredients and place on medium heat.
  2. Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!
  3. Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often.
  4. Once sauce becomes thick remove from heat and let cool for a few minutes.

Notes

For thicker sauce, add flour.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Easy Mexican Rice and Bean Casserole

by 63 Comments

At its core, Mexican Rice and Bean Casserole is a celebration of simple, nutrient-packed ingredients. It is gluten-free, family friendly and made with pantry staples. It takes no time at all to toss together and you can let it cook mostly unattended. Plus, it only uses one pan for easy clean-up!

The first time I made it in a large casserole dish, the second time I just cooked it on the stove and served it on a bed of greens with some homemade Pico de Gallo. The oven version is the easier of the two because you just put it in the oven and leave it until the timer goes off.  That is the version that will be explained here. Both ways are incredibly easy, someone just learning to cook can make these and impress everyone at their table.

UPDATE: I now have a Crock-Pot version of this recipe! Check it out HERE if you love good food! Or if you have an Instant Pot try this version!

A Dish for Every Occasion

This casserole is a meal-prepper’s dream. It keeps well in the fridge and reheats beautifully, making it ideal for packed lunches or quick dinners throughout the week. You can even freeze portions for longer storage, ensuring you always have a delicious, homemade meal on hand.

One of the best things about this casserole is how adaptable it is. You can easily tailor it to your preferences, using your favorite beans, swapping in quinoa or brown rice, or adding extra veggies.

One of the greatest aspects of Mexican Rice and Bean Casserole is its versatility. It fits seamlessly into any occasion:

  • Weeknight Dinner: Quick to assemble and easy to bake, this casserole is a lifesaver after a busy day.
  • Potluck Favorite: Its vibrant colors and bold flavors make it a crowd-pleaser, and it travels well.
  • Holiday Table: Add a plant-based option to your holiday spread—this casserole holds its own among festive dishes.
  • Meal Prep Star: Make a big batch and portion it out for lunches and dinners throughout the week.

I love eating this with chips or in tortillas. Add a little avocado or your favorite salsa to spice it up.

How to Make Mexican Rice and Bean Casserole

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 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)

Instructions

Step 1 – Preheat Oven

Preheat oven to 350°

Step 2 – Add Ingredients

Add all ingredients to a 9×15 casserole dish and stir gently.

Step 3 – Bake

Bake for 1 to 1 1/2 hours until rice is tender.

Serving Suggestions

Mexican Rice and Bean Casserole is a meal in itself, but it pairs beautifully with a variety of sides and toppings to create a full Mexican-inspired feast:

  • Fresh Toppings: Add diced avocado, chopped cilantro, sliced green onions, or a squeeze of lime for brightness and texture.
  • Salsas and Sauces: Serve with pico de gallo, roasted tomato salsa, or a drizzle of vegan sour cream to enhance the flavors.
  • Side Dishes: Pair it with a simple green salad, a bowl of tortilla soup, or roasted veggies for a balanced meal.
  • Tortilla Chips: Use them as a crunchy topping or as a scoop to enjoy the casserole dip-style.

Variations to Try

Once you’ve mastered the basic recipe, consider experimenting with these fun variations:

  • Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for a kick of heat.
  • Southwest-Inspired: Incorporate roasted sweet potatoes or butternut squash for a seasonal spin.
  • Mediterranean Fusion: Swap out some spices for oregano and smoked paprika, and top with plant-based feta for a unique twist.

More Plant Based Mexican Recipes

If you like this dish, you’ll love these recipes too:

Mexican Rice and Bean Casserole

Mexican Rice and Bean Casserole

Hearty Mexican rice and bean casserole packed with bold flavors, wholesome ingredients, and plant-based goodness—perfect for a satisfying, easy meal!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 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)

Instructions

  1. Preheat oven to 350°
  2. Add all ingredients to a 9×15 casserole dish and stir gently.
  3. Bake for 1 to 1 1/2 hours until rice is tender.

Notes

Serve on a bed of greens or in a tortilla

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo