Vegetarian Mexican Casserole

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

1 medium red onion (diced)

8 cloves garlic (minced)

1 red bell pepper (diced)

1 cup frozen corn

8 oz enchilada sauce

14 oz diced fire roasted tomatoes

juice of 1 lime

2 tablespoons cream cheese

4 cups cooked white rice

1 can black beans (drained)

1 teaspoon chili powder

3 teaspoons cumin

1/4 teaspoon cayenne

1 teaspoon salt

1/2 cup mexican cheese (plus more for topping)

sour cream (for serving)

tortilla chips (for serving)

Anweisungen

Cook your rice according to instructions (I used a rice cooker) You will need 4 cups of cooked rice to add to the recipe

While your rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven, but any large pot or deep skillet is fine to use)

Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, until the onion softens

Add the corn and fire roasted tomatoes and stir an additional 3 minutes

Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of the mexican cheese

Stir the casserole and salt to taste (I used 1 teaspoon of salt)

Serve hot topped with additional mexican cheese, sour cream, and tortilla chips

Nährwertangaben

• Kalorien: 204 kcal
• Gesamtfett: 4 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 1.3 g
• Cholesterin: 10 mg
• Natrium: 676 mg
• Gesamtkohlenhydrate: 37 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 6 g