Vegetarian Mexican Rice Casserole
The best of Healthy Vegetarian Mexican Casserole recipe with black beans, corn, bell pepper, cheese and enchilada sauce. A hearty and tasty vegetarian dinner recipe. Easy to make and i really sure you'll love it!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 250kcal
Author: Angela
- 4 cups cooked white-rice
- 1 cup frozen-corn kernels
- 1 medium red-onion, diced
- 8 cloves of garlic, minced
- 8 oz enchilada-sauce
- ¼ tsp cayenne
- 2 tbsp cream-cheese
- 1 can black-beans, drained
- 1 tsp chili-powder
- 3 tsp cumin
- 14 oz diced fire-roasted tomatoes
- 1 red-bell pepper, diced
- salt to taste
- ½ cup mexican-cheese or more for topping
- tortilla-chips for serving
- sour-cream for serving
Cook rice according (I used a rice-cooker). You'll need 4-cups of cooked rice to Increase the recipe.
While rice is cooking, heat a large-heavy-skillet over medium high-heat (I used Ducth-oven).
Add 1 tbsp of olive-oil, garlic, saute the red-onion, and bell-pepper cook about 8-12minutes, or till onion becomes translucent.
Then add the corn and fire-roasted tomatoes, stir for 3minutes.
Add drained 4 cups of cooked rice, lime-juice, black-beans, enchilada-sauce, chili-powder, cream cheese, cumin, cayenne and ½ cup of mexican-cheese and add salt to taste.
Serve topped with added mexican-cheese, tortilla chips and sour-cream.