Mexican Casserole - Vegetarian |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Just a combination of ingredients I threw together that ended up tasting pretty good. Ingredients:
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.
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