Cheesy Mexican Black Bean Casserole
Casseroles are such an easy and delicious way to make a healthy and filling meal to feed the whole family. They're also easy to make-ahead as a quick and simple meal-prep lunch or dinner. This Cheesy Mexican Black Bean Casserole is so delicious that even the meat eaters in your home will love it!
Equipment
- 9x11 baking dish
- mixing bowl
Ingredients
Mexican Cheesy Casserole
- 3 cups cooked white or jasmine rice
- 1 can black beans, rinsed and drained
- 1 cup canned tomato sauce
- ½ cup low sodium vegetable broth
- 1 cup diced bell peppers
- 1 cup frozen corn
- ½ cup diced yellow or red onion
- ¼ cup regular or vegan cream cheese
- 2 teaspoon cumin
- 2 teaspoon garlic powder
- 1 ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup regular or vegan shredded cheddar cheese
Mexican Cheesy Casserole Toppings
- sliced green onions or cilantro
- regular or vegan sour cream
- salsa
- avocado or guacamole
Instructions
Mexican Cheesy Casserole
- Preheat the oven to 350
- In a large mixing bowl, mix together the cooked rice, black beans, tomato sauce, vegetable broth, bell peppers, frozen corn, onion, and cream cheese.
- In a small separate bowl, mix together the cumin, chili powder, onion, salt, and pepper. Evenly distribute the spice blend over the rice mixture and stir until well mixed.
- Pour the mixture into a casserole dish sprayed with nonstick spray and sprinkle with vegan cheddar cheese. My trick to making the cheese melty is to spray the top of it with a little more nonstick spray!
- Bake for 35-40 minutes until the cheese is melty. Top with green onions or cilantro. Serve with sour cream, salsa, avocado, and/or guacamole!
Nutrition
Serving: 1cupCalories: 213kcalCarbohydrates: 36gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 578mgPotassium: 441mgFiber: 6gSugar: 3gVitamin A: 949IUVitamin C: 30mgCalcium: 102mgIron: 2mg
Tried this recipe?Let us know how it was!