Enchilada Rice Casserole

Enchilada Rice Casserole

1-2 tablespoons olive oil
1 small onion, finely chopped
1 bell pepper, chopped (any color)
2 cloves garlic, minced
4 cups cooked brown rice
1 can pinto beans, rinsed and drained
1 can mild enchilada sauce
2 tablespoons nutritional yeast
2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp dried thyme
salt, to taste

Preheat the oven to 375 degrees.
Heat oil in a saute pan over medium heat. Add the onion, pepers, and garlic. Cook until the vegetables are tender.
Combine the pepper mixture, rice, and beans in a 13x9 inch casserole dish.
Mix 3/4 of the enchilada sauce (save the rest for another use), nutritional yeast, cumin, cayenne, and thyme together in a bowl. Pour over the rice mixture and mix well.
Season with salt, to taste.
Bake the casserole (uncovered) for 30-40 minutes, until the sauce is bubbly and everything is heated through.