MEXICAN CASSEROLE - VEGETARIAN

Mexican Casserole - Vegetarian image

Provided by lisa.conklin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup basmati rice (uncooked)
2 cups water
1 tablespoon olive oil
1 red pepper, chopped
1 poblano pepper, chopped
1 red onion, chopped
1 (12 ounce) can black beans, drained
1 tablespoon dried chipotle powder
1 teaspoon cumin
1 tablespoon salt
0.5 (5 ounce) can red enchilada sauce
1/2 cup light sour cream
1 cup mexican cheese, shredded

Steps:

Preheat oven to 350 degrees.
Cook rice with water according to directions.
While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft.
Add black beans, spices and salt. Mix well.
When rice is done cooking, add to veggie/bean mixture.
Add enchilada sauce and sour cream; stir to combine.
Transfer mixture to 8x8 casserole dish. Top with shredded cheese.
Bake 15-20 minutes until bubbly.

Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 6.1, Cholesterol 29.8, Sodium 1475.4, Carbohydrate 45.8, Fiber 7.9, Sugar 3.1, Protein 13.9