Mexican Casserole - Vegetarian

Chef #432668's Note:

Just a combination of ingredients I threw together that ended up tasting pretty good.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 cup basmati rice (uncooked)
• 2 cups water
• 1 tablespoon olive oil
• 1 red pepper, chopped
• 1 poblano pepper, chopped
• 1 red onion, chopped
• 1 (12 ounce) can black beans, drained
• 1 tablespoon dried chipotle powder
• 1 teaspoon cumin
• 1 tablespoon salt
• 0.5 (5 ounce) can red enchilada sauce
• 1/2 cup light sour cream
• 1 cup mexican cheese, shredded

Directions:

1. Preheat oven to 350 degrees.
2. Cook rice with water according to directions.
3. While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft.
4. Add black beans, spices and salt. Mix well.
5. When rice is done cooking, add to veggie/bean mixture.
6. Add enchilada sauce and sour cream; stir to combine.
7. Transfer mixture to 8x8 casserole dish. Top with shredded cheese.
8. Bake 15-20 minutes until bubbly.