Vegetarian Mexican Casserole

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  8 cloves, minced or 24g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Enchilada Sauce

  Red - Kroger

  8 oz or 227g

• Tomatoes

  Red, ripe, cooked, stewed

  14 oz or 397g

• Limes

  Raw

  1 fruit or 67g

• Greek Cream Cheese & Greek Yogurt

  Kroger

  2 Tbsp or 28g

• White rice

  Long-grain, regular, raw, enriched

  4 cup or 740g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  2 ⅛ tsp, ground or 6g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Mexican cheese

  Queso anejo

  ½ cup, crumbled or 66g

• Sour cream

  Reduced fat, cultured

  100g

• Tortilla chips

  Snacks, plain, white corn

  100g

Directions

1. Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
2. While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
3. Add 1 tablespoon of olive oil, and saute the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
4. Add the corn and fire roasted tomatoes and stir an additional 3 minutes
5. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
6. Add salt to taste (I used a teaspoon)
7. Serve topped with additional mexican cheese, sour cream, and tortilla chips
8. Enjoy!
9. Recipe by: Joy Shull (source: https://buildyourbite.com/vegetarian-mexican-rice-casserole/)

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