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Mexican black bean casserole

5 from 3 votes
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 100 g uncooked brown rice (~ 1/3 cup)
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • ~ 10 cherry tomatoes, halved or quartered
  • 2 x 400g tins black beans, drained but not rinsed (480g, or ~ 2 1/2 cups, in total when drained)
  • 160 g sweetcorn kernels (~ 1 cup)
  • 2 tsp smoked paprika
  • 1 tsp chilli powder (hot or mild)
  • 1/2 tsp ground cumin
  • Salt
  • Black pepper
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • To serve : fresh coriander, cilantro, squeeze of lime, avocado, sour cream, etc. (optional)

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Boil the brown rice in plenty of water until cooked to your liking (around 20 minutes), stirring regularly. Drain, and add to a large mixing bowl.
  • Add all of the remaining ingredients to the bowl, except for the cheese, and mix well. Transfer to a suitably sized casserole dish.
  • Sprinkle the grated cheese over the top, and bake for around 45 minutes. If you'd prefer gooey cheese rather than crispy cheese, cover the casserole loosely in foil before baking.
  • Serve with your choice of toppings.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.