Take-out Tuesday, Enchilada Rice Casserole
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!
🌽 🌮 🧀 🌽 🌮 🧀
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
Thursday Favorite Things Creatively Crafty Foodie Friday & Everything Else
Comments
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Sound delicious Jenna! We ate our black-eyed peas last night in hummus form while watching the Sugar Bowl and crying in our beer 🙂
Uh oh, you were rooting for the wrong team!
Sounds like a hearty meal for a cold night:@)
We haven’t made Mexican/tex-Mex in a long time. And I think that time is about to come to an end!
sounds delish! I have heard that black eyed peas are the southern good luck new year food. In our neck of the woods, it is pork and sauerkraut. Funny – eh? And yep – that is what we ate yesterday.
that is funny! I love sauerkraut! Happy New Year Jodi!
I do too! we make homemade every year at our “Krautfest,” and it is the best!
Great recipe, I love your taco art!
Jenna, this looks absolutely delicious! We are back on Whole30 today and it will be hard to start back after all the wonderful food! I know you are excited that we are in the national championship game! RTR🅰️
You are so good about doing that every year Pam. Yes we are beyond excited, the Sugar Bowl was sweet indeed! 🐘
Your “mock black-eyed peas” gave me a smile. My husband isn’t crazy about them either so would be very happy eating your alternative. 🙂 Happy New Year and lots of good luck.
I don’t think I’ve ever eaten black-eyed peas… love black beans and this recipe! Thanks Jenna! 🙂
LOL I made a black eyed pea casserole, too, and it was Tex Mex! It had rice, Rotel, spinach, bacon, onion, and cheddar cheese in it.
Wasn’t the game great! Roll Tide Roll!
Happy New Year!
Ricki Jill
Looks wonderful and yes, I made black eyed peas and collards…our traditional meal on New Year’s…along with long noodles for long life!….I wish you and your family and most happy and healthy New Year!!!!
Oh I am so ready for something different and this sure fits the bill, looks delicious Jenna. What a game!!!!!
I know you are excited that you are in the national championship game! I’ve never had black eyed peas 🙂
Hello Jenna and Happy New Year. This recipe sounds so good. I would love to make this sometime.
Have a great week.
Julie
A perfect dish for this ice cold weather we are having! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen