Mexican Rice & Beans Vegetarian Casserole

Name: Mexican Rice & Beans Vegetarian Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-12
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)

by Maura White

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:

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

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Recipe details

Yield 8-12 servings
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

Show Nutrition Info

Per serving

% Daily value

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!

Comments

Jodi on Nov 26, 2023

You said diced tomatoes in the ingredient list, but said roasted tomatoes in the directions. Which did you use? I know you can buy them canned both ways.

Like Reply
Renee Willard on Dec 06, 2023

As stated in the previous comment, which canned tomatoes do you use? Regular diced or roasted?

Like Reply
- Maura White on Dec 07, 2023
  
  Hi!
  
  It says on the ingredients list that I used diced tomatoes. Sorry if the wording is confusing in the instructions - I'll change it. It's just diced.
  
  Like

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