Mexican Casserole


5 cups vegetable broth
1 jalapeno (minced & de-seeded)
2.5 cups couscous
2 (12-15 OZ) cans black beans, drained and rinsed
4 large tomatoes (diced)
1⁄4 cup cumin
Himalayan sea salt to taste
Cayenne pepper to taste
1 cup chopped fresh cilantro leaves
1⁄2 stick of butter
Protein of choice: we used left over oven roasted chicken breast from previous day 1 cup grated cheddar cheese

Prep Time

Cook Time

Total Time

15 minutes

20 minutes

35 minutes


Preheat oven to 350 degrees
Bring vegetable broth to a boil – then set aside
Add couscous
In a large skillet – melt butter & add
Heat butter in a large skillet over medium high heat.
Add jalapeno, cilantro, cumin, and tomatoes & cook stirring frequently for approximately about 1 minute
Stir in couscous, beans, cayenne pepper, and additional cumin.
Season with salt and pepper to taste.
Place items from above in baking tray (evenly spread across the tray) and add cheese.
Bake for 20 minutes.