Brown Rice and Bean Bake

• 12 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 14 teaspoon salt
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 12 cups cooked brown rice
• 1 (10 1/2 ounce) cancondensed vegetarian vegetable soup
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
• 2 eggs, beaten
• 12 cup crushed tortilla chips
• salsa

1. In a saucepan, cook the onion and garlic in hot oil over medium heat until tender.
2. Add in chili powder, cumin, and salt; stir/cook for 1 minute; remove from heat.
3. Stir in beans, rice, soup, 1/2 cup cheese, and eggs.
4. Transfer mixture to a lightly greased 9-inch pie plate.
5. Bake, uncovered, at 350 for 35 minutes.
6. Top with tortilla chips and remaining cheese.
7. Bake about 5 minutes or until set.
8. Let stand 5 minutes before serving; serve with salsa.

onion, garlic, olive oil, chili powder, ground cumin, salt, pinto beans, brown rice, cancondensed vegetarian vegetable soup, cheddar cheese, eggs, tortilla chips, salsa

Taken from www.food.com/recipe/brown-rice-and-bean-bake-164324 (may not work)