Black Bean Zucchini Casserole

Black Bean Zucchini Casserole
*allrecipes with changes


1 1/2 cup brown rice, cooked in broth

1/3 cup diced onion
1 medium zucchini, thinly sliced (I julienne mine)
1/2 cup sliced mushrooms
1/2+ teaspoon cumin
salt/pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
1 1/2 cup shredded carrots
2 cups shredded cheese (cheddar or a mexican mix)

Heat oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 3/4 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated 350 oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.