Vegetarian Mexican Rice Casserole

11 March 2020 Bookmark1
The first-rate vegetarian mexican casserole recipe with bell pepper, corn, black beans, enchilada sauce, and cheese. A hearty and scrumptious vegetarian dinner recipe.

Vegetarian Mexican Rice Casserole
Vegetarian Mexican Rice Casserole

This casserole is quite filling, scrumptious, and so smooth to make! Packed complete of protein, veggies, and a delicious cheesy blend of cream cheese and mexican cheese. clean lime juice and enchilada sauce spherical it all out for an first-rate taste!

Vegetarian Mexican Rice Casserole

INGREDIENTS:

  • 1 medium red onion, diced
  • 8 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen corn kernels
  • 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
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 cup mexican cheese + more for topping
  • sour cream, for serving
  • tortilla chips, for serving

INSTRUCTIONS:

  1. Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
  2. While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
  3. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
  4. Add the corn and fire roasted tomatoes and stir an additional 3 minutes
  5. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
  6. Add salt to taste (I used a teaspoon)
  7. Serve topped with additional mexican cheese, sour cream, and tortilla chips
  8. Enjoy!

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