• 1 small red onion, chop
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 1 red bell bell pepper, remove core, slice
  • 100 g can green chilies, drain (or 1 jalapeño pepper, chop)
  • 1 cup corn (fresh, frozen or defrosted)
  • 400g can of black beans, drain and rinse
  • 350g salsa sauce
  • 1 or ½ cup cooked brown rice
  • ½ cup grated vegan cheese
  • ¼ cup grated vegan cheddar cheese
  • Fresh parsley, chopped green onions, avocado to serve


  1. Heat oil in a skillet over medium heat. Add the onions and cook for 3 minutes, then add the spices (from cumin to oregano) and stir. Cook for another 2 to 3 minutes.
  2. Add red pepper and green chilies, stir to combine. Cook for another 2 to 3 minutes, then add beans, corn, salsa sauce and rice. Stir thoroughly.
  3. Turn off the oven. Sprinkle the cheese over the casserole. Place the casserole in the oven for 3 to 4 minutes until the cheese is melted. Serve the casserole warm, garnished with onions, cilantro and avocado.