DUMP AND BAKE CHEESY ENCHILADA CASSEROLE
Dump & Bake Cheesy Enchilada Casserole is a quick and easy weeknight dinner. 8 ingredients make this dump & bake casserole your solution for a healthy weeknight meal! Supper cheesy and bursting with flavor.
Servings 6 servings
Calories 450kcal
Ingredients
- 15.5 oz can of Black Beans
- 1 cup of picante sauce salsa
- 10 oz can of enchilada sauce
- 2 teaspoons of cumin
- ½ teaspoon of smoked paprika
- ½ teaspoon of salt
- 12 oz bag of frozen pepper and onion mixture thawed
- ¾ cups of uncooked rice
- 1 ½ cups of Mexican cheese blend
Instructions
- Heat oven to 375 degrees. Spray a 9×9 pan generously with nonstick spray.
- Rinse black beans till water runs clear. Add the beans, Picante, enchilada sauce, cumin, smoked paprika, salt, thawed onions & peppers, and uncooked rice to the pan. Mix, spread out evenly in the pan. Cover tightly with foil and bake for 35 minutes or until rice is fully cooked.
- Take it out of the oven and remove the foil. Mix in 1 cup of cheese. Top with ½ cup of cheese. Put the casserole back in the oven for 3 minutes, or until the cheese on top melts.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 67.1g | Protein: 23.3g | Fat: 12g | Sodium: 860mg | Fiber: 11.3g