Enchilada Rice and Bean Casserole

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) enchilada sauce
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups shredded Mexican blend cheese, divided
• 1/4 cup chopped green onions
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Stir in garlic, rice, cumin, and chili powder, cooking for another minute.
4. 4 Pour in enchilada sauce, black beans, and corn. Bring to a simmer, cover, and cook for 15 minutes.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with 1 1/2 cups of cheese.
7. 7 Bake for 25-30 minutes, or until cheese is bubbly and edges are slightly crispy.
8. 8 Sprinkle with remaining cheese and bake an additional 5 minutes.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• Large skillet
• Oven

Variations

• Add crumbled cooked chicken or ground beef for a heartier meal.
• Swap black beans for pinto beans or kidney beans.

Substitutions

• If enchilada sauce is unavailable, substitute with a mix of tomato sauce and taco seasoning.
• Use cheddar cheese if Mexican blend is not available.

Pairings

• Mexican street corn salad
• Classic Mexican rice

Nutrition

Tips

• For extra flavor, use homemade enchilada sauce.
• This casserole tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm tortillas and a dollop of sour cream.

FAQ