Tex-Mex Black Bean and Rice Casserole

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups cooked rice
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 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 and cook for another minute.
4. 4 Add black beans, diced tomatoes, tomato sauce, cumin, chili powder, and smoked paprika. Simmer for 10 minutes.
5. 5 In a greased 9x13 inch baking dish, layer half the cooked rice, then the black bean mixture, followed by the remaining rice.
6. 6 Sprinkle 1 cup of cheddar cheese over the top.
7. 7 Bake uncovered for 30 minutes.
8. 8 Remove from oven, sprinkle with cilantro and remaining cheese, then bake another 5 minutes until cheese is melted.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish

Variations

• Add cooked chicken or ground beef for a heartier version.
• Substitute cheddar cheese with Monterey Jack or pepper jack for different flavor profiles.

Substitutions

• If you're out of cilantro, use parsley instead.
• Use vegetable broth in place of tomato sauce for a lighter option.

Pairings

• Cornbread
• Mexican rice
• Refried beans

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions.
• 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 or oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a side of avocado slices or a fresh green salad.
• Pairs well with a squeeze of lime and a sprinkle of hot sauce.

FAQ