Whelp, it’s that time of year again. The holiday season is in full swing, with it seeming to start earlier and earlier every year. With all the menu planning for Thanksgiving, Christmas shopping, and holiday parties, it’s nice to have a fast and delicious meal that I can throw together without having to make another trip to the grocery store. This Tex-Mex Rice and Bean Casserole is that meal. It’s a tasty vegetarian dish that is hearty enough for all those meat-lovers out there. Even better, it’s packed full of fiber from the brown rice and black beans. And, if you are feeling extra health-conscious, you can swap the the sour cream for Greek yogurt. I especially love this meal because I usually have all of the ingredients on hand and it couldn’t be easier to put together. I will definitely be making this casserole again and again.
Tex-Mex Rice and Bean Casserole
Yield: 6 servings
- 1 cup brown rice, cooked according to the directions on the package
- 1- 15 oz can whole kernel corn, drained
- 1-15 oz can black beans, drained and rinsed
- 1- 4 oz can diced green chiles
- 2/3 cup reduced fat sour cream
- 3/4 cup shredded Mexican-blend cheese, plus extra for sprinkling on top
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp chili powder
Preheat the oven to 350 degrees. Spray a 2 quart baking dish with cooking spray. Place the rice, corn, beans, chiles, chile powder, sour cream, cheese, pepper, and salt in a large bowl. Mix until combined. Pour into a baking dish. Bake for 30 minutes. Sprinkle with cheese and bake for 10 minutes longer. Remove from oven and allow to cool slightly. Enjoy!
Source: Adapted from Weight Watchers