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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



  • 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)


  • 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.


    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.


    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