Description
A hearty and flavorful Black Bean and Rice Casserole combining black beans, diced tomatoes with green chiles, tomato sauce, salsa, and cooked rice all topped with melted cheddar cheese for a comforting and easy-to-make meal perfect for weeknight dinners.
Ingredients
Scale
Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 (8-oz) can tomato sauce
- 1 (8-oz) jar salsa/picante sauce
- 2 cups cooked rice
- 1 cup sour cream
- 2 cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350º F (175º C) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the drained black beans, diced tomatoes with green chiles, tomato sauce, salsa or picante sauce, cooked rice, sour cream, and one cup of the shredded cheddar cheese. Stir until all ingredients are thoroughly blended.
- Transfer to Pan: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 to 30 minutes, or until the cheese on top is fully melted and the casserole is heated through.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Optionally, garnish with extra cheese or fresh herbs if desired.
Notes
- For a spicier casserole, use a hot salsa or add chopped jalapeños.
- Use brown rice as a healthier alternative to white rice.
- To make this dish vegetarian, ensure the cheese and sour cream are vegetarian-friendly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Adding chopped onions or bell peppers can increase the vegetable content and flavor.
