Mexican Casserole - Vegetarian
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 236.59 ml basmati rice (uncooked)
- 473.18 ml water
- 14.79 ml olive oil
- 1 red pepper, chopped
- 1 poblano pepper, chopped
- 1 red onion, chopped
- 340.19 g can black beans, drained
- 14.79 ml dried chipotle powder
- 4.92 ml cumin
- 14.79 ml salt
- 70.87 g can red enchilada sauce
- 118.29 ml light sour cream
- 236.59 ml mexican cheese, shredded
directions
- Preheat oven to 350 degrees.
- Cook rice with water according to directions.
- While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft.
- Add black beans, spices and salt. Mix well.
- When rice is done cooking, add to veggie/bean mixture.
- Add enchilada sauce and sour cream; stir to combine.
- Transfer mixture to 8x8 casserole dish. Top with shredded cheese.
- Bake 15-20 minutes until bubbly.
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