Mexican Casserole

This is a recipe I improvised using the last of our ingredients in our house. I knew it would be a lot of food and it was super filling.  You could definitely add this into some soft tortillas or buy a natural tortilla chip to dip in.


Ingredients
3 cups uncooked long-grain rice & 7 1/2 cups of veggie broth (to cook rice) OR 2 cups quinoa & 4
   cups of veggie broth
5 potatoes, diced smaller than normal
3 Tablespoons vegan butter
2 cups corn
1/3 cup diced onion
Green onions to taste
1 clove garlic
3 cans of black beans
2 red peppers
1 diced tomato
1 bag vegan cheddar "cheese"
Texas Pete Hot Sauce (to taste)
Taco Seasoning (Cayenne Red Pepper, Chili Powder, Onion Powder, Ground Cumin- all to taste)
Cilantro to top casserole

Temporary photo until I put up my own. Borrowed from SFZ.

Directions
1. Cook rice or quinoa in vegetable broth.  This will take approximately 20-30 minutes so be sure to start this first.
2. Dice potatoes and add to a large skillet with butter. Stir frequently on medium-high heat until cooked.
3. Add Corn, onion, garlic, black beans, peppers, tomato, and taco seasonings when potatoes are fully cooked.
4. Add cooked rice to potatoes & veggies mixture. Stir, test for seasonings.  Add more if needed.
5. Add Texas Pete Hot sauce to taste
6. Get casserole dish.  Put a 2" layer of this mixture and top with vegan "cheese". Add another layer of mixture, top with "cheese". Repeat until whole mixture is used. Top whole casserole with "cheese" and cilantro.
7. Cook in a 375 degree oven for 20 minutes.


Let me know if you've made this & what substitutions you made (like refried beans, or any other veggies!)