Vegetarian Mexican Rice Casserole

11 March 2020 Bookmark • 2

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

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!

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:

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
While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
Add the corn and fire roasted tomatoes and stir an additional 3 minutes
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
Add salt to taste (I used a teaspoon)
Serve topped with additional mexican cheese, sour cream, and tortilla chips
Enjoy!