Description
This Rice and Bean Taco Casserole is a family friendly easy vegetarian meal! It’s quick to prepare and it’s fun to customize with your own toppings.
Ingredients
Scale
- 3 cups cooked rice (1 cup dried rice makes about 3 cups cooked rice)
- 2 (15 oz) cans black beans, drained and rinsed
- 1 1/2 cups corn kernels (you can use canned, frozen or fresh)
- 1 (15 oz) can fire roasted petite diced tomatoes
- 1 (8 oz) block cheese, shredded (cheddar or Monterey Jack work great)
- 2 teaspoons cumin
- 2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and black pepper, to taste (I used about 1 1/2 tsp salt and 1/2 tsp pepper)
- 2 – 2 1/2 cups taco sauce (depending on how saucy you like it)
- Optional toppings: avocado, tomato, onion, black olives, fresh cilantro, sour cream, guacamole, hot sauce, salsa, green onion.
- I like to serve mine with corn chips
Instructions
- Pre-heat oven to 425 degrees F. Add rice, beans, corn, tomatoes, spices, taco sauce and about half the shredded cheese to a large bowl. Mix everything together well and season with salt and pepper, to taste.
- Transfer rice and bean mixture to a large baking dish and spread out with a spatula. Top with remaining shredded cheese and top with foil. Bake casserole for 20 minutes, remove the foil and bake until cheese is melted, about 10 more minutes or so.
- Remove from the oven and let cool for a few minutes before enjoying. You can add the toppings to the entire casserole pan or each person can add them to their own portion.
Notes
Lots of notes included in the post text!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: Mexican Inspired
