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Description
A hearty and flavorful vegetarian casserole featuring Mexican-inspired flavors, rice, and beans.
Ingredients
Scale
- 1 cup cooked brown rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 cup vegetable broth
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked rice, black beans, pinto beans, corn, red bell pepper, green bell pepper, onion, and garlic.
- Stir in diced tomatoes and green chilies, vegetable broth, and taco seasoning.
- Mix well to combine all ingredients.
- Pour mixture into a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- Add your favorite toppings, such as sour cream, guacamole, or salsa.
- Use different types of beans or vegetables based on your preference.
- For a spicier casserole, add a pinch of cayenne pepper or use hot taco seasoning.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg