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Description
A hearty casserole with layers of black beans, corn, rice, and cheese, topped with enchilada sauce.
Ingredients
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 6 small tortillas
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix rice, black beans, corn, cumin, chili powder, garlic powder, and salt.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer tortillas, then the rice mixture, and cheese. Repeat layers.
- Top with remaining enchilada sauce and cheese.
- Bake for 20-25 minutes until bubbly.
- Garnish with cilantro if desired.
Notes
- Use whole wheat tortillas for extra fiber.
- Substitute with vegan cheese if needed.
- Add diced bell peppers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican