Black Bean and Corn Casserole
1 tbsp vegetable oil
2 medium onions, chopped
4 cups cooked or canned black beans
2 cups canned diced tomatoes or tomato sauce
1 cup canned or pre-cooked cut green beans
1 medium red pepper, chopped
1 cup canned or frozen corn niblets
3 tbsp maple syrup or brown sugar
1 tsp Dijon mustard
½ tsp chili powder
¼ tsp cayenne pepper (or to taste)
Freshly ground pepper, to taste
Heat the oil in a small frying pan over medium high heat. Saute the chopped onions for about 5 minutes, stirring frequenty. Remove from heat when just starting to turn translucent.
Coat a 2-litre ovenproof casserole dish with cooking spray. Combine the cooked onions with all other ingredients and mix well in dish. Cover with aluminum foil, shiny side down, and bake at 350 degrees for 45 minutes, until bubbling hot and flavours are well blended.
Serve over rice with some chopped cilantro, guacamole and dairy-free cheese melted on top.