Name: 7 Layer Casserole With Jalapeno Creme
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups of cooked brown rice or brown rice/quinoa mix (I used Seeds of Change brown rice/quinoa); 1 -15 oz black beans (or red beans, rinsed); 2 cups mushrooms (sliced); 2 cups spinach (or greens); 1 tbsp olive oil; 1 cup cherry tomatoes (sliced); 1/2 cup green onions; 1 avocado (sliced); 1 tbsp red pepper flakes; Cilantro (for garnish); 1 cup raw cashews; 1 cup water; 5 cloves garlic; 2 tbsp jalapeno sauce; 1 tsp sea salt; juice of 1 lime; 1 tsp lime zest

7 Layer Casserole With Jalapeno Creme. If you are ready for a dish with flavor, fiber, and vitamins, this 7 Layer Casserole With Jalapeno Creme is all that, and more! It is quick, easy, and ready to serve to your hungry crowd in less than 30 minutes because the rice and beans are pre-cooked, and it only takes a few minutes to saute the mushrooms and greens.

I have had this dish several times...on one occasion, I served it cold, like a salad. The next time I served it, I heated it, and and served it like a buddha bowl. For another fun option, you could make delicious veggie tacos for Taco Tuesday. Honestly, the secret is the sauce. This dish is vegan, gluten free and dairy free. Enjoy!

Recipe

7 Layer Casserole With Jalapeno Creme

Alkaline Recipes

Delicious 7 layer casserole can be served cold as a salad or warm as a bowl. Yummy and packed with nutrition either way! Vegan, gluten free, dairy free.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 4 -6 servings depending on whether you are serving kids or adults

Calories/serving 293 kcal

Ingredients

7 Layer Casserole

2 cups of cooked brown rice or brown rice/quinoa mix I used Seeds of Change brown rice/quinoa
1 -15 oz black beans or red beans, rinsed
2 cups mushrooms sliced
2 cups spinach or greens
1 tablespoon olive oil
1 cup cherry tomatoes sliced
½ cup green onions
1 avocado sliced
1 tablespoon red pepper flakes
Cilantro for garnish

Jalapeno Creme

1 cup raw cashews
1 cup water
5 cloves garlic
2 tablespoon jalapeno sauce
1 teaspoon sea salt
juice of 1 lime
1 teaspoon lime zest

Instructions

Saute mushrooms and spinach in olive oil. (This is optional if you are serving as a cold salad, but even in salad, I prefer my mushrooms and greens sauteed in this dish)
Layer the rice, beans, greens, mushrooms, cherry tomatoes and green onions in 1 to 1.5 quart bowl. (If you are eating this bowl hot, proceed to saute rice, beans, tomatoes and green onions as well)
Add all Jalapeno Creme ingredients to high speed blender and blend until smooth.
Top with Jalapeno Creme, sliced avocado, red pepper flakes and cilantro.
Serve either cold as a salad or warmed as a bowl.