Mexican Rice & Beans Vegetarian Casserole | Foodtalk

Ingredients

• 1 can black beans
• 1 can of corn
• 1 red bell pepper, chopped
• 1 onion, medium chopped
• 14 oz can of diced Tomatoes
• 2 tbsp cream cheese
• 8 oz enchilada sauce
• 3 cups Carolina Basmati rice, COOKED (which is 1 cup uncooked)
• 1/4 tsp cayenne (optional if you don’t want your spicy)
• 1 tsp chili powder
• 1 tsp salt
• 3 tsp cumin
• 1 tsp garlic powder
• 2 tablespoons of lime juice
• 2 cups of taco seasoned shredded cheddar cheese
• sour cream (optional – serve on top)
• tortilla chips (optional – serve on side)