Rice and Bean Enchilada Casserole

This is a great meal to make on a night where you have no time or energy to do much other than turn on the oven.  If you use the premade rice packs, frozen corn and canned beans this recipe is a breeze.

I made it on the week night that is always the craziest day of the week.  I didn’t just make the recipe, I figured out the recipe in my head, took the pictures and looked up and figured out the nutrition facts.  And, the clean up was so easy.  Really.

I love using beans in my meals, because they are a powerhouse of protein, fiber and high quality complex carbohydrates.  They work in so many different kinds of recipes, they are vegetarian and vegan.  And, not to mention tasty.  So, when you need a healthy meal that everyone will love that won’t suck the last bit of energy out of you, try making my Rice and Bean Enchilada Casserole.

Rice and Bean Enchilada Casserole

Ingredients

• 4 cups cooked rice, I used a mix of brown and white
• 15 oz black beans, rinsed
• 10 oz corn, frozen or freshly cooked and removed from the core.
• 1 ½ cup enchilada sauce, I used mild
• 2 roma tomatoes or 1 large tomato, chopped
• ½ cup cheese shredded, I used Daiya
• ½ pack taco seasonings, I used Trader Joe’s

Topping suggestions

• Avocado
• Guacamole
• Ranch
• Sour cream
• Jalapeno peppers

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