• Ashley Ramey

Vegetarian Mexican Casserole



INGREDIENTS:

  • 1 medium red onion, diced

  • 5 cloves of garlic, minced

  • 1 red bell pepper, diced

  • 1 cup canned corn kernels

  • 8 oz enchilada or tomatillo sauce

  • 14 oz diced fire roasted tomatoes

  • juice of 1 lime

  • 2 tablespoons cream cheese

  • 2 cups cooked white rice

  • 1 can black beans, drained

  • 2 teaspoons chili powder

  • 3 teaspoons cumin

  • 1/4 teaspoon cayenne

  • 1 teaspoon salt & pepper

  • 1/2 cup Mexican cheese

  • sour cream, for serving

  • tortilla chips, for serving


​DIRECTIONS:

  1. Cook rice according to instructions. For this recipe, I used Jasmine rice.

  2. While rice is cooking, heat a large heavy bottomed pan over medium high heat. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.

  3. Add the corn and fire roasted tomatoes and stir an additional 3 minutes.

  4. Add drained black beans, 2 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of Mexican cheese.

  5. Top additional Mexican cheese and sour cream. Serve with tortilla chips.


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