Easy Vegetarian Taco Casserole - Gluten and Dairy Free

One day, my giant 15 yr. old son walked in the door, saw me cooking and said, "I hope that's a bunch of meat!"  The boy literally never stops requesting the ambiguous "meat".  Growing, son? 

Anywho, . . . that day I just shrugged and continued to make my vegetarian taco casserole.  

Bwahahaha.  

For the record, he ate about 5 helpings of the dinner with no meat.  

On a related note, did you know that rice and beans, when served together form a complete protein? It's one of a handful of facts I remember from my college nutrition class.  

So, growing boys, have no fear! You are getting complete proteins with this yummy meal! 

Easy Vegetarian Taco Casserole - Gluten and Dairy Free

1 cup of uncooked rice 

1 can black beans, drained  

1 can corn, drained 

1 cup salsa 

1 - 2 tbsp dried onions 

2 tsp. garlic 

1 tsp. salt 

1/2 tsp. pepper 

1 tsp. cumin 

1 can of refried beans, warmed

Optional toppings: lettuce, tomatoes, green onions, avocados, olives 

Cook the rice.  While the rice is cooking, mix the black beans, corn, salsa and spices in a bowl till well combined.  Spread cooked rice in a 9 x 13 dish.  Spread can of refried beans on top of rice (you can warm it first to make spreading easier). Spread black beans, corn, and salsa mixture on top of refried beans.  

Bake at 350* for 20 minutes.  

Top with toppings of choice. We like lettuce, tomatoes, green onions, avocados, and olives.  

YUM!