Casseroles are one of my favorite things to make because there is little that you have to do besides mix the ingredients into a baking dish. This Vegan Rice and Bean Casserole is no different. It takes less than 30 minutes to make, and each serving has over 20 grams of protein because of the beans and Banza Rice.

If you use a different kind of rice, you may need to adjust the cooking time as Banza Rice only takes a few minutes to go from uncooked to cooked. As you can see below, all I did was add the ingredients to a dish. Then I stirred and put it into the oven for 15 minutes. 

And here is the final result. 

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Vegan Rice and Bean Casserole

Yield: 4

Prep time: 10 minutes

Total time: 25 minutes

Ingredients

Banza Rice | 1 cup, uncooked

Black Beans | 1 15 oz jar

Kidney Beans | 1 15 oz jar

Salsa | .5 cup

Bel Peppers | 2 diced

Vegetable Broth | 1 cup

Olive Oil | 1 tbsp

Garlic Powder | 1 tsp

Paprika | 1 tsp

Black Pepper | 1 tsp

Directions

1. Preheat oven to 400.

2. Heat olive oil over medium heat and add diced bell peppers. Cook until they begin to soften - about 5 - 10 minutes.

3. Add all ingredients to a 9 x 13 baking dish and stir.

4. Bake for 15 minutes covered in foil.

5. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 350 | Fat: 3 g | Saturated Fat: 0 g | Cholesterol: 0 mg |

Sodium: 1050 mg | Total Carbs: 68 g | Dietary Fiber: 17.5 g | Sugars: 6 g | Protein: 21 g