Vegetarian Mexican Casserole

When I say this is a good “tailgate” recipe- I mean it! You can feed so many with this delicious recipe. Load up on tortilla chips and use them as spoons for this one- thank me later!

Enjoy x

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:

1. Preheat oven to 400.

2. Cook rice according to instructions

3. Slice & dice the red onion & bell pepper & add to casserole dish lined with baking paper

4. Add the corn and fire roasted tomatoes and stir to combine.

5. Add drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and mix

6. Top with shredded cheese.

7. Bake for 12-15 minutes until cheese has melted and contents is hot

8. Serve topped with additional mexican cheese, sour cream, and tortilla chips

9. Enjoy.