Brown rice and black bean casserole

1 cup cooked brown rice
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup zucchini, cubed
1 cup summer squash, cubed
1/2 cup red pepper, diced small
1/2 cup sliced mushrooms
1/2 teaspoon cumin
1/2 tsp ground coriander
1/4 tsp salt
1/4 tsp black pepper
1 (15 ounce) can black beans, drained, rinsed
1 (4 ounce) can diced green chili peppers, drained
1/2 cup Kraft mexican mixed cheese
1/2 part-skim mozzarella, shredded

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, squash, peppers and mushrooms. Season with cumin, coriander, salt, and pepper. Cook and stir until vegetables are lightly browned.
3. In large bowl, mix the cooked rice, veggies, beans, chilis, and the mozzarella. Transfer to the prepared casserole dish, and sprinkle with mexican mixed cheese.
4. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

4 servings are very hearty with this dish.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGABOMB.