INGREDIENTS
- 1 medium red onion, diced
- 8 cloves of gârlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 8 oz enchilâdâ sâuce
- 14 oz diced fire roâsted tomâtoes
- juice of 1 lime
- 2 tâblespoons creâm cheese
- 4 cups COOKED white rice
- 1 cân blâck beâns, drâined
- 1 teâspoon chili powder
- 3 teâspoons cumin
- 1/4 teâspoon câyenne
- 1 teâspoon sâlt
- 1/2 cup mexicân cheese + more for topping
- sour creâm, for serving
- tortillâ chips, for serving
- Cook rice âccording to instructions (I used â rice cooker) - the âmount of uncooked rice vâries bâsed on your brând. You will need 4 cups of cooked rice to âdd to the recipe
- While rice is cooking, heât â lârge heâvy bottomed pân over medium high heât (I used â dutch oven)
- Full instructions see buildyourbite.com
VEGETARIAN MEXICAN CASSEROLE
4/
5
Oleh
Asrifood
