Go Back
+ servings
Print

Cheesy Enchilada Rice and Bean Casserole

This Cheesy Enchilada Rice and Beans Casserole recipe is delicious and easy to make! It makes a perfect weeknight meatless dinner!! Only 6 ingredients.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 427kcal

Ingredients

  • 1 cup red enchilada sauce
  • 1 cup canned black beans, drained
  • 2 cups white rice, cooked
  • 1 cup cheddar cheese, grated
  • 1 cup Monterey Jack cheese with jalapenos, grated
  • 3/4 cup whole kernel corn, drained
  • Cilantro for garnish (optional)

Instructions

  • Preheat the oven to 350° F.
  • Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well.


 Place the mixture in an 8x8 casserole. 


Sprinkle with the rest of the cheese and corn.
  • Bake for 30-35 minutes or until the cheese is melted and bubbling.



Serve hot.

    Notes

    Learn how to make fluffy rice in the Instant Pot
     
     
     Did you make this recipe? Don't forget to give it a star rating below!
     
     
    Please note that nutritional information is a rough estimate and it can vary depending on the products used.

    Nutrition

    Calories: 427kcal | Carbohydrates: 60g | Protein: 16g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 708mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 1.9mg | Calcium: 304mg | Iron: 1.6mg