3 cups white long grain rice (cooked)
One 7-ounce can mild green enchilada sauce
One 7-ounce can diced tomatoes
One 14-ounce can mild green enchilada sauce
One 4-ounce cans sliced black olives
One 6-ounce can fire roasted mild green chilies
1/2 cup vegan sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
One 15-ounce can black beans, drained and rinsed
1 cup shredded vegan cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place enchilada sauce, olives, tomatoes (if using), sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour enchilada mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
4. Garnish with chopped cilantro, green onions, salsa or additional sour cream.
Makes 6 to 8 servings