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late summer vegetarian tex-mex casserole
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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 8


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Step 1

Cook rice according to package instruction.

Step 2

Preheat oven to 350F.

Step 3

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until fragrant, about 5 minutes. Stir in paprika, cumin, chili powder and salt and cook for one more minute.

Step 4

Add the zucchini, eggplant, poblano and jalapeno pepper. Cook for 15 minutes, stirring a few times.

Step 5

Add the corn, black beans, tomatoes and tomato paste. Cook for another 5 minutes. Stir in the cooked rice.

Step 6

Transfer to a 9x13 inch casserole dish. Sprinkle with cheese. Cover with aluminum foil and cook for 15 minutes. Remove cover and cook another 5 minutes. Leave a few minutes under broil if desired until lightly golden. Serve with desired toppings.