1 T chili powder
1 1/2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne
1 tsp salt
1/4 tsp ground coriander
1/4 cup veggie broth
1/2 red onion, minced
2 bell pepper, diced (red, orange or yellow)
1/2 jalapeño, seeded and minced
1 can corn (or 1 cup fresh or frozen)
1 can diced tomatoes, with juices
1 can tomato sauce
3 cups baby spinach (optional chopped)
1 can black beans
3 cups brown rice
1/2 cup shredded Daiya cheese (for vegan) or other cheese (for vegetarian)
Sliced green onions
Sour cream or cashew cream
Tortilla chips, crushed
Blend spices to make spice blend.
Preheat over to 375. Lightly spray a casserole dish (I used 13x9" pan).
In skillet, heat veggie broth and add onion, peppers and jalapeño. Sauté for several minutes, until softened. Season with salt and pepper, if desired.
Add spices, corn, tomatoes, tomato sauce, spinach, black beans, rice and 1/4 cup of the cheese. Sauté for a few more minutes.
Pour mixture into casserole dish, sprinkle remaining cheese on top. Cover with foil and bake for 15 minutes.
Serve with desired toppings.
Modified to be oil free from The Oh She Glows Cookbook