HEALTHY VEGETARIAN MEXICAN RICE CASSEROLE
The best of Healthy Vegetarian Mexican Casserole recipe with black beans, corn, bell pepper, cheese and enchilada sauce. A hearty and attractive vegetarian dinner recipe. Easy to form and that i really sure you’ll love it!
This casserole really is extremely filling, very easy to form and delicious. Chock filled with veggies, protein, along side a tasty cheesy combination of cheese and mexican cheese. Fresh lime-juice along side enchilada-sauce to urge a fantastic taste!
Mexican recipes are really simple to form vegetarian. Perfect to urge your veggies and protein beat one-dish. We consume mexican recipes at minimum once weekly, occasionally more.
You’ll need Ingredients:
- red onion
- mexican cheese
- red bell pepper
- enchilada sauce
- fresh garlic
- diced fire roasted tomatoes
- frozen corn kernels
- fresh lime
- cooked polished rice
- black beans
- chili powder
- cumin
- cayenne
- cream cheese
- salt
How to make Vegetarian Mexican Casserole?
- Cooking white-rice during a rice cooker. Frankly you’re ready to make it on the stove, however that sticky, super-fluffy-rice right from the rice cooker.
- Aside from the rice, this recipe comes together in one large pot.I utilized my dutch-oven and that i think it had been the right size! Any large-pot will work for this recipe.
- Chop up all of your veggies and make them able to cook. First, add olive-oil, garlic, red-onion and bell-pepper into the dutch-oven. Cook over medium high-heat, stirring frequently tlil the onion is translucent.
- Add the forzen-corn, fire-roasted tomatoes and cook a few more minutes.
- Add cooked rice, enchilada sauce, black beans, cheese , fresh juice , spices and a few of these mexican-cheese.
- Stir to blend and warmth through, then salt to taste.
Vegetarian Mexican Rice Casserole
The best of Healthy Vegetarian Mexican Casserole recipe with black beans, corn, bell pepper, cheese and enchilada sauce. A hearty and attractive vegetarian dinner recipe. Easy to form and that i really sure you'll love it!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 250kcal
Ingredients
- 4 cups cooked white-rice
- 1 cup frozen-corn kernels
- 1 medium red-onion, diced
- 8 cloves of garlic, minced
- 8 oz enchilada-sauce
- ¼ tsp cayenne
- 2 tbsp cream-cheese
- 1 can black-beans, drained
- 1 tsp chili-powder
- 3 tsp cumin
- 14 oz diced fire-roasted tomatoes
- 1 red-bell pepper, diced
- salt to taste
- ½ cup mexican-cheese or more for topping
- tortilla-chips for serving
- sour-cream for serving
Instructions
- Cook rice according (I used a rice-cooker). you will need 4-cups of cooked rice to extend the recipe.
- While rice is cooking, heat a large-heavy-skillet over medium high-heat (I used Ducth-oven).
- Add 1 tbsp of olive-oil, garlic, saute the red-onion, and bell-pepper cook about 8-12minutes, or till onion becomes translucent.
- Then add the corn and fire-roasted tomatoes, stir for 3minutes.
- Add drained 4 cups of cooked rice, lime-juice, black-beans, enchilada-sauce, chili-powder, cheese , cumin, cayenne and ½ cup of mexican-cheese and add salt to taste.
- Serve topped with added mexican-cheese, tortilla chips and sour-cream.
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