CHEESY ENCHILADA RICE AND BEANS CASSEROLE

Ingredients

• 1 cup red enchilada sauce
• 1 cup canned black beans, drained
• 2 cups white rice, cooked
• 1 cup cheddar cheese, grated
• 1 cup Monterey Jack cheese with jalapenos, grated
• 3/4 cup whole kernel corn, drained
• Cilantro for garnish (optional)

Instructions

1. Preheat the oven to 350°F
2. Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well.


 Place the mixture in an 8x8 casserole. 


Sprinkle with the rest of the cheese and corn.
3. Bake for 30-35 minutes or until the cheese is melted and bubbling.



FULL RECIPES

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