VEGETARIAN MEXICAN CASSEROLE
A comforting cheese pan that you can enjoy without guilt, filled with vegetables and whole wheat tortilla. You can't beat this!
INGREDIENTS
- 8 oz enchilada sauce
- 8 cloves of garlic, minced
- 1 cup frozen corn kernels
- juice of 1 lime
- 4 cups COOKED white rice
- 14 oz diced fire roasted tomatoes
- 1 teaspoon chili powder
- 3 teaspoons cumin
- 1 red bell pepper, diced
- 1 can black beans, drained
- 1 teaspoon salt
- 1 medium red onion, diced
- 2 tablespoons cream cheese
- 1/4 teaspoon cayenne
- 1/2 cup mexican cheese + more for topping
- tortilla chips, for serving
- sour cream, for serving
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, while the rice cooks, heat a large heavy-bottomed skillet over medium-high heat (I used a Dutch oven)
Add 1 tablespoon olive oil and sauté the red onion, garlic and pepper for 8 to 12 minutes, or until the onion becomes translucent
Add the corn and roasted tomatoes to the fire and stir for another 3 minutes
Add drained black beans, 4 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese and 1/2 cup Mexican cheese
Add salt to taste (I used a teaspoon)
Serve garnished with additional Mexican cheese, sour cream and tortilla chips. Happy Cooking Time.
