Mexican Rice and Bean Casserole

-3/4 cup water
-2 cups sliced fresh mushrooms
-2 green bell peppers, chopped
-1 zucchini, chopped
-1 large onion, chopped
-3 fresh minced garlic cloves
-1 (28 ounce) can undrained diced canned tomatoes
-1 (19 ounce) can red kidney beans, drained
-1 cup garbanzo beans, drained
-3/4 cup long grain brown rice (parboiled for 10 minutes then drained)
-1/2 cup quinoa
-1 tablespoon ancho chili powder (or to taste)
-1 tablespoon cumin (or to taste)
-1 chipotle pepper, chopped
-1 cup low fat shredded cheese

-8 medium flour tortillas
-sour cream (low fat)
-salsa
-chopped cilantro

1 Set oven to 350 degrees.
2 Heat water in a large pan
3 Add the sliced mushrooms, green bell peppers, zucchini, onion and garlic; simmer stirring often until tender (about 10 minutes).
4 Add the tomatoes , beans, rice, and spices; mix to combine.
5 Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
6 Stir in the quinoa, then transfer to a casserole dish.
7 Sprinkle with cheese and bake in oven for 20 minutes, or until the cheese is bubbly.

Serve over tortillas with sour cream, salsa and chopped cilantro as garnish!

Makes 8 generous servings

Number of Servings: 8

Recipe submitted by SparkPeople user LOSERSHAVEN.