Vegetable and Rice Enchilada Casserole
Tortilla Chips
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Ingredients
- 1½ cups long-grain brown rice
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- 1 (19-oz) can red enchilada sauce
- 1 (15-oz) can black beans, drained and rinsed
- 1 (8-oz) block Monterey Jack cheese, shredded
- 1½ tsp ground cumin
- 1½ tsp garlic powder
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Meanwhile, cook bell pepper and onion blend and corn in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until lightly browned and tender. Remove from heat.
- Add rice, enchilada sauce, beans, 1 cup cheese, cumin, and garlic powder to skillet, stirring to combine. Pour mixture into a 13- x 9-inch baking dish. Sprinkle with 1 cup cheese.
- Bake 15 to 20 minutes or until cheese is bubbly and casserole is thoroughly heated. Sprinkle with cilantro.
Side Dish Ingredients
- 1 (11-oz) pkg tortilla chips
Side Dish Instructions
- Serve chips with casserole.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
528
|
245
|
773
|
| Fat (g) | 20 | 11 | 31 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 20 | 4 | 24 |
| Carb (g) | 74 | 35 | 109 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 920 | 170 | 1090 |
| T. Sugs (g) | 6 | 0 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
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