Author adapted by Angela Litzinger at test.angelaskitchen.com from adapted from Jessie @ vanderbiltwife.blogspot.com
Ingredients
2cupsbrown riceuncooked
60ouncescanned black beans4 14.5 oz cans – drain and rinse 2 cans, but keep the liquid from the other 2 cans
1/2cupdiced onion
6clovesminced garlic
1bunches chopped cilantro
1cupgluten free salsa
1cupdairy free “cheese” sauce of choicewarmed enough to pour
Instructions
Steam or cook brown rice according to package directions.
Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 2 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce on top.
Cover with foil and freeze.
To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.