Vegetarian Mexican Casserole
This vegetarian mexican rice casserole is packed full of veggies, cheese, and black beans. An easy meatless dinner that tastes delicious!
Servings: 8
Ingredients
- 1 medium red onion diced
- 8 cloves garlic minced
- 1 red bell pepper diced
- 1 cup frozen corn
- 8 oz enchilada sauce
- 14 oz diced fire roasted tomatoes
- juice of 1 lime
- 2 tablespoons cream cheese
- 4 cups cooked white rice
- 1 can black beans drained
- 1 teaspoon chili powder
- 3 teaspoons cumin
- ¼ teaspoon cayenne
- 1 teaspoon salt
- ½ cup mexican cheese plus more for topping
- sour cream for serving
- tortilla chips for serving
Instructions
- Cook your rice according to instructions (I used a rice cooker) You will need 4 cups of cooked rice to add to the recipe
- While your rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven, but any large pot or deep skillet is fine to use)
- Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, until the onion softens
- Add the corn and fire roasted tomatoes and stir an additional 3 minutes
- Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of the mexican cheese
- Stir the casserole and salt to taste (I used 1 teaspoon of salt)
- Serve hot topped with additional mexican cheese, sour cream, and tortilla chips
Video
Nutrition
Calories: 204kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 676mg | Potassium: 191mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1063IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 2mg