- 1 TBSP chili powder
- 1-1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1-1/4 tsp sea salt
- 1/4 tsp ground coriander
- 1 TBSP coconut oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 each orange and red bell peppers, diced (or other vegetable)
- 1 jalapeno, seeded (if desired) and diced
- Sea salt and black pepper to taste
- 1/2 cup organic NON-GMO corn (you can substitute peas or green beans)
- 1- 14 oz. jar diced tomatoes (I substituted diced fresh tomatoes)
- 8-12 oz organic tomato sauce or puree (depending on how "wet" you want your casserole)
- 2-3 cups chopped kale or spinach
- 2 cups black beans (if using dried; washed, soaked, and boiled)
- 3 cups cooked wild rice
- 1 cup shredded or cubed raw, grass fed cheese of your liking (a jack or colby is good)
Make the Tex-Mex spice blend by combining the chili powder, cumin, paprika, cayenne, salt, and coriander in a small bowl. Set aside.
For the casserole: Preheat oven to 375o. Oil a large casserole dish.
In a large skillet heat the coconut oil over medium low heat. Add the onion, garlic, bell peppers, and jalapeno and saute for 7-8 minutes or until softened. Season with salt and pepper.
Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice, and a 1/4 cup or so of the cheese. Saute for a few minutes, season with more salt and pepper if desired.
Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle
with the remaining cheese. Cover with a lid and bake for 15 minutes.
Optional Toppings: sliced green onions, salsa, avocado, and/or sour cream.