Do you eat black eyed peas for luck on New Year’s Day?
I am not a fan, so we had “mock black eyed peas,” aka black beans,
baked into a cheesy enchilada rice casserole
A great way to kick off 2018!
Lots of favorite Mexican flavors baked together in a casserole rather than a tortilla
Let the rice simmer while you prepare the vegetables
Saute onion
Add seasonings
Drain and rinse corn and beans
Add them to the onions in the skillet along with enchilada sauces
Combine vegetables with rice in a prepared casserole dish
Top with cheese
Bake now, or cover, refrigerate and bake within 48 hours
Optional: add cooked chicken, ground beef, pork, or sausage
This recipe was adapted from Damn Delicious
Enchilada Rice Casserole
Ingredients
- 1 cup raw white or brown rice
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1/2 tsp chili powder
- 1/4 tsp cumin
- salt & pepper
- 1 T butter
- 1 T olive oil
- 1 can 10 oz. red enchilada sauce
- 1 can 10 oz. green enchilada sauce
- 1 can 14 oz. black beans, drained and rinsed
- 1 can 14 oz. whole kernel yellow corn, drained
- 1 cup grated Mexican blend cheese
- 1 cup grated sharp cheddar
Instructions
- Cook rice according to package directions. While rice is cooking saute onion in butter and olive oil until transparent and soft. Add garlic and cook and stir 1 minute. Add seasonings and stir in beans and corn. Add enchilada sauce and rice.*
- Transfer rice mixture to a large greased casserole dish and stir in Mexican cheese. Top with cheddar. Refrigerate, covered, up to 48 hours before baking. Bake at 350 degrees 30-40 minutes until hot and bubbling.
Notes
Olé!
🌽 🌮 🧀 🌽 🌮 🧀
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