Mexican Rice & Beans Vegetarian Casserole
1 can black beans
- Cook rice according to instructions on the package. I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.
2. While the rice is cooking, heat a large skillet over medium heat. Add 1 tablespoon of olive oil, and saute the onion, bell pepper, and 1 tsp. garlic powder for 8-12 minutes.
3. Add the corn and roasted tomatoes, stir an additional 3 minutes.
4. Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt. Stir until heated through.
5. Pour this mixture into a 9×13 glass baking pan.
6. Top with 2 cups (one 16 oz package) of taco-seasoned shredded cheddar cheese.
7. Bake at 350º for 15-20 minutes, until the cheese is melted.
8. Serve with sour cream and tortilla chips!
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Mexican Rice & Beans Vegetarian Casserole
Recipe details
- 8-12 servings
- Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
Comments
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Love this! First run was as written.. Received well... Second time added black olives and changed black beans to pinto beans and served over pulled pork. Added sliced avocado on top after letting it rest for 10 minutes. So meat was secondary. And a crisp salad. And sour cream, salsa. Pico de Gallo. Plus some fresh tortilla chips.
Awesome, thanks for sharing.