• 2 teaspoons neutral cooking oil generic cooking oil
• 1 cup onion chopped
• ½ cup red bell pepper chopped
• ½ cup green bell pepper chopped
• 1 teaspoon cumin ground
• ¼ teaspoon salt
• 2 bay leaf
• 3/4 cup white rice I use white basmati rice soaked for 10 mins then drained, washed and soaked
• 1/4 cup red lentils or split red lentils, dried
• 1 cup black beans cooked or entire 15 ounce canned or 1 1/4 cups cooked
• 2 teaspoons chili powder less or more to preference, blend of choice
• 1/2 teaspoon chipotle pepper flakes or powder
• ¼ teaspoon red pepper flakes omit if you want less heat, each
• ¼ teaspoon black pepper omit if you want less heat, each
• 1 teaspoon garlic powder each
• 1 teaspoon onion powder each
• 1 teaspoon oregano
• 2 teaspoons hot sauce or use 3 teaspoons for spicier
• 14 ounce can of diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of choice
• ½ teaspoon salt , less or more based on salt content of the liquid used
• 1 3/4 cups water 2 cups if the tomatoes or salsa is less moist, or veggie broth

To top the casserole:

• ½ cup cheddar cheese vegan or other cheese of choice
• 2 tablespoons pickled jalapeno sliced
• cilantro green onion and lemon juice for garnish
• tortilla chips for serving