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

Cook Time 35

Total Time 40

Servings

Calories 427kcal

Author Oriana Romero

Equipment

Casserole

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.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition