Pico de Gallo Casserole

This Vegan Pico de Gallo Casserole combines the vibrant flavors of fresh pico de gallo with wholesome ingredients, creating a comforting and satisfying dish. Perfect for a cozy dinner, this casserole brings a taste of Mexico right to your table.

Ingredients

• Brown rice - 1 cup (185g)
• Black beans - 1 cup (240g), cooked and drained
• Pico de gallo - 1 cup (160g), fresh
• Corn - 1/2 cup (75g), frozen or fresh
• Avocado - 1 medium (150g), diced
• Nutritional yeast - 2 tablespoons (15g)
• Cumin - 1 teaspoon (2g)
• Chili powder - 1 teaspoon (2g)
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh cilantro - 2 tablespoons (5g), chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. Cook the brown rice according to package instructions and set aside.
3. In a mixing bowl, combine the black beans, pico de gallo, corn, diced avocado, nutritional yeast, cumin, chili powder, olive oil, salt, and pepper. Mix well.
4. In a baking dish, layer the cooked brown rice, followed by the bean and pico de gallo mixture. Spread it evenly.
5. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes to lightly brown the top.
7. Once cooked, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro.

Nutrition

• Calories: 420
• Protein: 14 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from brown rice and black beans, promoting digestive health.
• Contains healthy fats from avocado, supporting heart health.

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