Vegetarian Mexican Casserole

• porções: 8 servings
• tempo ativo: 10 minutes
• tempo total: 40 minutes

Ingredientes

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)

Instruções

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

Nutrição

• Calorias: 204 kcal
• Gordura Total: 4 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 1.3 g
• Colesterol: 10 mg
• Sódio: 676 mg
• Carboidrato Total: 37 g
• Fibra Dietética: 3 g
• Açúcares Totais: 5 g
• Proteína: 6 g