Bubby and Bean ::: Living Creatively: Spicy Veggie Burrito Bowl Casserole

This post is in partnership with La Morena.

I have been talking a lot with my kids lately about the fact that even though this holiday season will look different for us (and most people), there are so many ways we can still make it special - for ourselves and for others. One of the ways we can do this is through cooking our favorite foods. The act of spending time together in the kitchen as a family, making delicious, comforting things to eat, has always been a big part of the holidays. Sharing our food has been as well. And while we may not be able to host parties or have big holiday gatherings this year, we can still cook foods and share them with neighbors and community.

One of our favorite foods to cook and serve (during the holidays and throughout the year) is a vegetarian burrito bowl casserole. Burrito bowls are staples in our house, and creating a casserole from them takes an everyday dish up a notch. My son and I recently had so much fun making a spicy version of this delicious meal and delivering it as a gift to a neighbor. We plan to continue to do this throughout the holiday season, but today we're choosing you to share the recipe with!

Spicy Veggie Burrito Bowl Casserole

Serves 8-10

INGREDIENTS
1/2 cup La Morena Pickled Jalapeño Peppers (sliced) or Pickled Jalapeño Nacho Slices

1/3 cup La Morena Chipotle Peppers in Adobo Sauce, sliced

2 cans black beans, drained

1 can corn

1 can refried beans

1 can pinto beans, drained

3 cups cooked brown rice

2 cups shredded cheese (we like a mix of cheddar and Monterey jack)

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/3 teaspoon salt

Garnishes:

Scallions, sliced

Tomato, diced

Avocado, diced

Preheat oven to 375 degrees. Heat black beans, corn, La Morena Pickled Jalapeños and La Morena Chipotle Peppers in Adobo Sauce in a sauce pan with spices until warm. In another pan, heat pinto and refried beans. Spoon pinto and refried bean mixture into a 9 x 13 inch baking dish. Spoon on rice. Layer on the jalapeño/chipotle pepper/black bean/corn mixture. Top with shredded cheese. Cook in oven for 20-25 minutes. Top with garnishes and serve.

The key to the delicious spiciness in this dish is the La Morena Pickled Jalapeños and La Morena Chipotle Peppers in Adobo Sauce, which add the perfect level of authentic Mexican homestyle flavor and a touch of heat. La Morena peppers are hand selected and prepared, and the highest quality peppers around. (You can find them at Safeway, Shoprite, Stop N Shop, Fiesta, La Michoaćana, Cardenas, Northgate and Vallarta.) And best of all, La Morena is giving away over $20,000 worth of cash and prizes in their "We Can!" holiday sweepstakes, which is running through December. (Enter right here!)

I hope you enjoy making (and eating!) this yummy recipe as much as we do this holiday season. And I encourage you to pay it forward and make this casserole, or any our your other favorite dishes made with delicious La Morena products, as a meal to give to a neighbor, friend, or family in need. Because even though it's a different kind of holiday season, we CAN still be kind, generous, and compassionate to others. That is ultimately what the holidays are all about anyway!