Black Bean and Rice Casserole
Black Bean and Rice Casserole - a quick and easy Mexican side dish! Can make ahead and refrigerate until ready to bake. Black beans, diced tomatoes and green chiles, tomato sauce, salsa, rice, sour cream and cheddar cheese. Makes a ton!!! Can serve as a side dish or meatless main dish. Also great served with chips for a dip. We LOVE this easy side dish recipe!
I love Mexican food, but we rarely eat it out. I literally have ZERO self-control in the Mexican restaurant. I am knee deep in chips, salsa and queso before the main dish comes out. I eat way too much. I have to roll myself out of there! It also makes me super thirsty! I am drinking water for hours after I get home. SO much salt. It is safe to say that I have a love-hate relationship with Mexican restaurants.
Since we usually eat our Mexican food at home, I am always on the hunt for recipes. This Black Bean and Rice Casserole is a new favorite. SO easy and it tastes great. You could even add some chicken or taco meat to the dish and have a full meal.
This Black Bean and Rice Casserole recipe makes a lot, so feel free to half the recipe or freeze half for later. This goes great with the grilled Taco Chicken recipe that I recently shared. It is also a favorite with tacos and fajitas! Heck, this would also be great served with chips as a dip. YUM!
yield: 8 to 10
Black Bean and Rice Casserole
INGREDIENTS:
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 (8-oz) can tomato sauce
- 1 (8-oz) jar salsa/picante sauce
- 2 cups cooked rice
- 1 cup sour cream
- 2 cups shredded cheddar cheese
INSTRUCTIONS:
- Preheat oven to 350ยบ F. Lightly spray a 9x13-inch pan with cooking spray.
- In a large bowl, combine all ingredients. Transfer to prepared pan.
- Bake, uncovered, for 20 to 30 minutes, until cheese is melted.
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