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Homemade Black Bean and Rice Casserole photo

Black Bean and Rice Casserole

This Black Bean and Rice Casserole is an easy, hearty meal packed with flavor and nutrition!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole:
  • 1 15-oz can black beans drained and rinsed
  • 1 10-oz can diced tomatoes and green chiles
  • 1 8-oz can tomato sauce
  • 1 8-oz jar salsa/picante sauce
  • 2 cups cooked rice white, brown, or cauliflower rice
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese divided

Equipment

  • Large mixing bowl
  • 9x13 inch Baking Dish
  • Spoon or spatula
  • Oven

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
  2. Step 2: If you haven't already, cook your rice according to the package instructions and set it aside to cool slightly.
  3. Step 3: In a large mixing bowl, combine the drained black beans, diced tomatoes and green chiles, tomato sauce, salsa, cooked rice, and sour cream. Stir until well combined.
  4. Step 4: Fold in 1 ½ cups of the shredded cheddar cheese into the mixture, reserving the remaining cheese for the topping.
  5. Step 5: Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly with a spatula.
  6. Step 6: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole.
  7. Step 7: Place the casserole in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly.
  8. Step 8: Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve warm, garnished with fresh cilantro or avocado if desired.

Notes

  • Consider adding diced bell peppers or corn for an extra layer of flavor.
  • If you prefer a spicier kick, add jalapeños or cayenne pepper.
  • Substitute Greek yogurt for sour cream for a lighter version.