Ingredients

• 1 pkg dried bean mix
• 1 cup dried garbanzo beans
• 1 jar (12 oz) salsa
• 1 1/2 cups brown rice
• 3 cups vegetable broth
• 1 tbs vegetable base
• 1 1/2 cups diced carrots
• 3/4 cup diced celery
• 1/2 cup diced water chestnuts
• 1 tsp each, salt/pepper
• 1 cup riced broccoli
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tbs garlic paste
• 2 tbs olive oil
• 1/4 tsp annatto
• 1 cup panko bread crumbs
• 1 cup shredded Mexican cheese mix (you can substitute soy cheese if you don’t want to use dairy)
• 1/2 cup finely diced sun dried tomatoes
• 1/2 cup pepitas, toasted
• 3/4 cup finely diced cilantro

cooking instructions

• Rinse beans and soak overnight (make sure that the water covers the beans by at least an inch); drain and rinse again prior to starting to assemble the casserole
• Dice the carrots, celery and water chestnuts; set aside
• Grease 9×12 casserole dish
• Preheat oven to 350 degrees
• Toast the pepitas on a small piece of foil for about 5 minutes
• Mix beans, olive oil, garlic paste, sun dried tomatoes, salt, pepper, thyme and paprika together in a large bowl
• Add in riced broccoli, bread crumbs and annatto, incorporating carefully–don’t mash the beans
• Once the mixture is uniform, incorporate the jar of salsa and the vegetable broth
• Bake for 45-50 minutes, until the casserole is moist, but not soupy; use additional time, if needed
• Top with the cheese and put oven on broil (425 degrees) for about 10 minutes, until the cheese is slightly browned and bubbly
• Serve with chopped cilantro garnish