Enchilada Casserole with Rice & Greens

1 cup Brown Rice, long grain
12 oz Beyond meat chicken free strips cut into 1 inch bites
1.5 cup Black Beans - canned -
1.5 cup kernels Yellow Sweet Corn, Frozen
4 cup kale, or other hearty raw greens, chopped
1 cup El Paso Red Enchilada Sauce
1 cup Tomato Sauce
2 tbsp Chili powder
2 tsp Cumin powder
1 tbsp Garlic powder
2 cup, shredded Cheddar Cheese
4 tbsp Cilantro, raw for garnish

1) Preheat oven to 350 degrees and spray baking dish (9x13) with cooking spray.
2) Cook brown rice according to package instructions minus 15 minutes cooking time. Add cooked rice to a large mixing bowl. Add raw kale or greens to rice and mix together to incorperate.
3) Cook Chicken free strips 3-5 minutes and add to greens and rice mixture. Add remaining ingredients to the bowl, excluding cheese and cilantro, mix well. Transfer mix to the prepared baking pan and press gently to spread evenly. Sprinkle with cheese evenlyand bake for 30 minutes uncovered. Once its all bubbly, hot and delicious, remove from the oven and sprinkle with cilantro. Let it rest for 5 minutes. Serve.

Serving Size:�6- 8 squares