Ingredients and Weight:
- 1 onion, chopped (1 cup)
- 2 bell peppers (1 red, 1 green), chopped (2 cups)
- 15-ounce can black beans, drained and rinsed
- 15-ounce can corn, drained
- 2 cups cooked brown rice
- 1 (10-ounce) can diced tomatoes with green chilis, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 12 ounces vegetarian refried beans
- 1 (12-ounce) package vegetarian taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté onion and bell peppers in a small amount of oil until softened.
- Add black beans, corn, brown rice, tomatoes, chili powder, cumin, salt, and pepper. Stir well.
- In a separate skillet, heat refried beans according to package directions. Stir in taco seasoning.
- Spread half of the refried bean mixture in a 9x13 inch baking dish.
- Top with the black bean mixture.
- Spread with the remaining refried bean mixture.
- Sprinkle with cheddar and mozzarella cheeses.
- Bake for 25 minutes, or until hot and bubbly.
Nutritional Information:
- Calories: 350 per serving
- Fat: 10g
- Protein: 15g
- Carbohydrates: 45g
- Fiber: 5g
Dish Characteristics:
- Flavorful and satisfying
- Easy to prepare
- A great option for a crowd
- Can be customized to taste preferences
User Comments:
- "This casserole is so delicious and easy to make. It's perfect for weeknight dinners or potlucks."
- "I love the combination of flavors and textures in this dish. It's a real crowd-pleaser."
- "I've made this casserole several times and it's always a hit with my guests. It's a great way to enjoy Mexican flavors without all the fuss."
Special Precautions and Tips:
- Use your favorite store-bought vegetarian refried beans and taco seasoning for convenience.
- For a spicier casserole, add more chili powder or a dash of cayenne pepper.
- Top with sour cream, salsa, or guacamole for extra flavor and color.
