Mexican Rice & Beans Vegetarian Casserole

8-12 servings
35 min
If you are looking for an easy weeknight recipe in which to use your Carolina rice, check out one of our family favorites: Mexican Rice & Beans Vegetarian Casserole
Ingredients needed to make your Mexican Rice & Beans Vegetarian Casserole

1 can black beans
1 can of corn
1 red bell pepper, chopped
1 onion, medium chopped
14 oz can of diced Tomatoes
2 tbsp cream cheese
8 oz enchilada sauce
3 cups Carolina Basmati rice, COOKED (which is 1 cup uncooked)
1/4 tsp cayenne (optional if you don’t want yours spicy)
1 tsp chili powder
1 tsp salt
3 tsp cumin
1 tsp garlic powder
2 tablespoons of lime juice
2 cups of taco-seasoned shredded cheddar cheese
sour cream (optional – serve on top)
tortilla chips (optional – serve on the side)

Instructions:
  1. 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!

Looking for more easy dinner casserole ideas? Check these out:

Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes! (also vegetarian)

Mac N’ Cheese Recipe with Sausage and Artichokes

Mexican Rice & Beans Vegetarian Casserole

Recipe details

  • 8-12  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • 1 can black beans
  • 1 can of corn
  • 1 red bell pepper, chopped
  • 1 onion, medium chopped
  • 14 oz can of diced Tomatoes
  • 2 tbsp cream cheese
  • 8 oz enchilada sauce
  • 3 cups Carolina Basmati rice, COOKED (which is 1 cup uncooked)
  • 1/4 tsp cayenne (optional if you don’t want your spicy)
  • 1 tsp chili powder
  • 1 tsp salt
  • 3 tsp cumin
  • 1 tsp garlic powder
  • 2 tablespoons of lime juice
  • 2 cups of taco seasoned shredded cheddar cheese
  • sour cream (optional – serve on top)
  • tortilla chips (optional – serve on side)

Instructions


Cook rice according to instructions on the package. I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.
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.
Add the corn and roasted tomatoes, stir an additional 3 minutes.
Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt. Stir until heated through.
Pour this mixture into a 9×13 glass baking pan.
Top with 2 cups (one 16 oz package) of taco seasoned shredded cheddar cheese.
Bake at 350º for 15-20 minutes, until the cheese is melted.
Serve with sour cream and tortilla chips!

Maura White
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