Ingredients
Prep
- 15 oz can black beans
- 14 oz fire roasted diced tomatoes drained
- 1 bell pepper
- 1/2 C frozen chopped onions
- 1 C frozen corn
- 8 oz can red enchilada sauce
- 1 T chili powder
- 2 t cumin
- salt and pepper to taste
On Cooking Day
- 2 bag frozen rice steamer
- 2 C shredded Mexican cheese blend
- 1/4 C cilantro
- 1 bag chips
- 1 jar salsa
Instructions
To Assemble
- Drain and rinse black beans and drain tomatoes.
- Chop bell pepper.
- Add all ingredients to casserole dish sprayed with non-stick spray. Mix together.
To Cook
- Cook rice according to package directions. Add rice to casserole dish and mix well.
- Bake covered at 350 for 20 minutes (or until heated through). Add cheese during last 5 minutes of cook time.
- Garnish with chopped cilantro. Serve with chips and salsa.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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