VEGETARIAN MEXICAN CASSEROLE
This healthy
Mexican casserole contains roasted corn, roasted peppers, cheese, enchilada
sauce and corn tortillas. Remains perfect for lunches!
INGREDIENTS
- 8 oz enchilada sauce
- 8 cloves of garlic, minced
- 1 cup frozen corn kernels
- juice of 1 lime
- 2 tablespoons cream cheese
- 4 cups COOKED white rice
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 1 teaspoon chili powder
- 1 can black beans, drained
- 3 teaspoons cumin
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- sour cream, for serving
- tortilla chips, for serving
- 14 oz diced fire roasted tomatoes
- 1/2 cup mexican cheese + more for topping
INSTRUCTIONS
First, Cook
the rice according to the instructions (I used a rice cooker) - the amount of
uncooked rice varies depending on your brand. You will need 4 cups of cooked
rice to add to the recipe
Then, When
cooking rice, heat a large, heavy-bottomed saucepan over medium-high heat (I
used a Dutch oven).
Add 1
tablespoon of olive oil and saute the red onion, garlic and pepper for 8 to 12
minutes or until the onion becomes translucent.
Add corn and
roasted tomatoes to the heat and stir for another 3 minutes
Add the
drained black beans, 4 cups cooked rice, lime juice, Enchilada sauce, chili
powder, cumin, cayenne pepper, cream cheese and 1/2 cup
Mexican cheese.
Add salt to
taste (I used a teaspoon)
Serve with
Mexican cheese, sour cream and extra tortilla chips
Happy
Cooking Time.
