Mexican Black Bean, Corn and Rice Casserole

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and fiber, while chickpeas are often cheaper.

Cook 1 cup of whole grain brown rice with 2 cups of water; bring to a boil, cover, and simmer for about 45 minutes.

Preheat the oven to 400°F (204°C).

In a baking dish, add 2 tablespoons of butter and half of an 8-ounce block of cream cheese; place in the oven to soften.

Stir the softened butter and cream cheese together until well mixed.

Chop and add onion, jalapeno, poblano pepper, green pepper, white corn, and 1 diced tomato to the mixture; stir to combine.

Add 1 tablespoon of chopped cilantro, 0.5 teaspoon of cumin, 0.5 teaspoon of paprika, and the juice of 1 lime; mix well.

Add the drained black beans to the mixture and stir.

Combine the cooked brown rice with the vegetable mixture and mix in the cream cheese and butter.

Cover the casserole dish with foil and bake at 400°F for about 20 minutes.

After 25 minutes, remove the foil and top the casserole with grated cheddar cheese.

Broil the casserole for a couple of minutes until the cheese is bubbly and golden.

Serve topped with diced tomato, additional cilantro, a squeeze of lime, and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens