Cheesy Black Bean and Rice Casserole Recipe

Black beans, pinto beans and blend of spices with jasmine rice are layered into this delicious casserole, the melted cheese just makes this the perfect meal for Cinco De Mayo or any outing you may need to feed many people for. If they love a Mexican flair to their foods, this is it, look no more!

Flour tortilla is used to layer this hearty casserole dish.

This has two layers of meat, beans and rice
 Cheesy Black Bean and Rice Casserole Recipe

2 cups cooked jasmine rice ( I used boil in the bag drained) set aside
1 small can diced tomatoes with chiles
1 large can enchilada sauce
1 can pinto beans with sauce
1 can black beans drained and rinsed
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
salt, pepper to taste
dash of cayenne pepper for heat if you like it
3 or 4 cups shredded Mexican blended cheese
10 to 14 flour tortilla large

1 pound ground beef, chicken, turkey or shredded steak

In a large fry pan, saute the meat of choice with 1 tablespoon olive oil, add all the spices. After the meat is browned, add the tomatoes, beans and simmer.

In a large deep 13x9 pan or deep dish lasagna pan, line the bottom with flour tortilla. Place the cooked rice on the bottom, sprinkle generously with shredded cheese, top with half the meat mixture. Place another layer of tortilla, then meat mixture more cheese. End with flour tortilla, the rest of the cheese. Pour the enchilada sauce on top of the cheese and bake at 350 until hot bubbly and the cheese starts to brown on top. That's it. Easy and quick. Every one will love it!

Garnish suggestions:

sliced avocado with lime juice
sour cream
chopped olives
chopped jalapeno's
shredded lettuce
chopped tomatoes
diced onions

+claudia lamascolo  Author

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