This casserole is amazing! Honestly, I ate the whole pan within a couple of days. It’s all kinds of Mexican, fiesta flavors mixed with some veggies and rice, and topped with cheese. Plus it’s vegetarian! It’s so packed with flavor no one will miss the meat.
If you’re not keen on spice, leave out the cayenne or the jalapeno, or both. The casserole will be just fine without them. This recipe makes a 9×13 pan, so if you want to make a smaller 8×8 version jusr cut the recipe in half. But why would you want to? This reheats well, and leftovers are just as tasty!
Prep Time: 15 minutes
Cook Time: 25 minutes
1 tbsp. olive oil
1 red onion, diced
1 tbsp. cumin
2 tbsp chili powder
1/2 tbsp paprika
1 tsp. cayenne pepper
1 tbsp dried oregano
2 red peppers, diced
1 jalapeno pepper, diced
1.5 cups canned black beans
2 cups canned or frozen corn
2 cups cooked rice
1.5 cups taco sauce
3/4 cup Tex Mex shredded cheese
2 green onions, chopped for garnish
Cook rice to instructions and set aisde. Chop veggie as needed. Pre-heat oven to 350 F.
In a large skillet over mediun heat, heat oil. Add onion and cook until softened, about 3 minutes. Add in spices, stir and cook 1 minute. Add red and jalapeno peppers, mix well, cook about 3 minutes.
Stir in black beans and corn, cook until heated, about 5 minutes.
Add rice and taco sauce. Mix well. Heat about 3-4 minutes.
Transfer to 9×13 baking pan. Top with with shredded cheese. Bake in oven until cheese is melted and bubbly, about 10 minutes. Removed and granish with green onion.