Vegetarian Mexican Casserole
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
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
sour cream, for serving tortilla chips, for serving
INSTRUCTIONS:
Preheat oven to 400.
Cook rice according to instructions
Slice & dice the red onion & bell pepper & add to casserole dish lined with baking paper
Add the corn and fire roasted tomatoes and stir to combine.
Add drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and mix
Top with shredded cheese.
Bake for 12-15 minutes until cheese has melted and contents is hot
Serve topped with additional mexican cheese, sour cream, and tortilla chips
Enjoy.