Rice & Black Bean Casserole

This turned out so good! We ended up with no leftovers, but this would make excellent leftovers wrapped up in a tortilla, yum! I recently bought a case of canned black beans to try and get them into our diet more. I have dried as well, but I rarely plan far enough ahead to soak them overnight... something for me to work on I guess. I love when a recipe full of healthy ingredients turns out so super tasty.

We were hungry and this was gone in a flash... before the flash actually, so no pictures for now, but it's full of color. I love pretty food that tastes good.

Ingredients:

* 1 can black beans (drained and rinsed)
* 1 cup Carrot Juice
* 2 cups fresh baby spinach
* 1 cup Cherry Tomatoes (cut in half)
* 1/2 cup chopped mushrooms
* 1 cup Mozzerella Cheese (shredded/part skim)
* Canned Chicken, 1 can
* Cayenne
* Thyme
* Cumin
* 1 cup cooked Brown Rice (I cooked mine in chicken broth for extra flavor)

Directions:

Heat oven to 350 F and grease a 9x13" pan.

Mix spinach, mushrooms, tomatoes, black beans, carrot juice, cayenne, cumin and 1/2 cup of cheese in a bowl. Lay in casserole dish.

Top with chicken and remaining 1/2 cup of cheese. Sprinkle Thyme over cheese.

Cook on 350 F for 30 minutes. Remove from oven and let rest for 10 minutes. Enjoy as is or in tortillas!

Nutrition Facts User Entered Recipe
6 Servings
Amount Per Serving
Calories		228.4
Total Fat		8.6 g
	Saturated Fat	4.1 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	2.5 g
Cholesterol		34.7 mg
Sodium		381.3 mg
Potassium		344.0 mg
Total Carbohydrate		21.1 g
	Dietary Fiber	4.2 g
	Sugars	4.8 g
Protein		17.0 g

Vitamin A	258.2 %
Vitamin B-12	1.1 %
Vitamin B-6	9.1 %
Vitamin C	22.0 %
Vitamin D	0.0 %
Vitamin E	1.3 %
Calcium	4.8 %
Copper	6.0 %
Folate	16.2 %
Iron	13.2 %
Magnesium	12.4 %