VEGETARIAN MEXICAN CASSEROLE

The best vegetarian mexican casserole recipe with bell pepper, corn, black beans, enchilada sauce, and cheese. A hearty and delicious vegetarian dinner recipe.

INGREDIENTS

• 1 medium red onion, diced
• 8 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen corn kernels
• 8 oz enchilada sauce
• 14 oz diced fire roasted tomatoes
• juice of 1 lime

VEGETARIAN MEXICAN CASSEROLE

• 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 + more for topping
• sour cream, for serving
• tortilla chips, for serving

INSTRUCTIONS

1. Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
2. While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
3. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
4. Add the corn and fire roasted tomatoes and stir an additional 3 minutes
5. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
6. Add salt to taste (I used a teaspoon)
7. Serve topped with additional mexican cheese, sour cream, and tortilla chips

Source Blog HERE

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