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Homemade Black Bean and Rice Casserole photo

Black Bean and Rice Casserole

If you’re searching for a hearty, comforting dish that brings…
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 15-ozcan black beans, drained and rinsed
  • 1 10-ozcan diced tomatoes and green chiles, drained
  • 1 8-ozcan tomato sauce
  • 1 8-ozjar salsa/picante sauce
  • 2 cupscooked rice
  • 1 cupsour cream
  • 2 cupsshredded cheddar cheese

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Rotary Cheese Grater

Method
 

Instructions
  1. Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray.
  2. Drain and rinse the black beans. Drain the diced tomatoes and green chiles.
  3. In a large bowl, combine the drained black beans, drained diced tomatoes and green chiles, tomato sauce, salsa/picante sauce, cooked rice, and sour cream. Stir until evenly mixed.
  4. Transfer the mixture to the prepared 9×13-inch pan and spread into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
  5. Bake uncovered for 20 to 30 minutes, until the cheese is melted and the casserole is heated through and bubbling around the edges.
  6. Remove from the oven and let rest 5 minutes before serving.

Notes

Notes
Can make in advance and refrigerate or freeze for later.
To bake after freezing, thaw completely and bake as directed above.
Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.