This Casserole is Delicious!
In the past I have made a side dish of Black Beans with Cilantro Rice but the other night I wanted a more substantial (and super easy to throw together) dish to serve my parents. We had this with some Mexican Marinated Grilled Steak, Guacamole, Salsa from last summer that I had in the freezer, and the Super Delicious Black Bean Hummus. Now if we were serving this just for the two of us we could have this for dinner, but Daddy Dearest insists that “Dinner must have Protein” (and the beans don’t count as enough of a protein for him).
It doesn’t matter if you have this as a side dish or a main dish: I just highly recommend that you make this (and soon).
- main dish OR side dish
Black Bean Mexican Casserole
- 2 large yellow onions, diced
- 1+ Tbsp sweet chili powder
- 2 tsp cumin powder
- 2 cups cooked brown rice
- 3 cups cooked black beans (2 cans – drained & rinsed)
- 2 green bell peppers, chopped
- 2 cups of your favorite salsa
- ½ cup shredded cheese (montery jack or cheddar)
- Heat oven to 375 F.
- Sauté onion in a large skillet with some olive oil. Add chili powder & cumin to onion while it is cooking, stirring to coat. Once translucent, remove onions from skillet (set aside) & put black beans & green pepper in the same skillet (the less dishes you can use while cooking – the better). Add about ⅓ of the salsa and stir combine over low heat.
- Meanwhile, spread brown rice in an oven safe casserole dish. Top rice with remaining salsa to form second layer. Spread onions over the salsa. Add black bean mixture over onions and finally top with shredded cheese.
- Place, uncovered, in oven and allow to cook for approximately 35 minutes, until cheese is bubbling and beginning to brown along the edges
as adapted from Inspired Edibles
And I leave you with this, Today’s Question of the Day… What “strange” dietary requirements do you have to make sure you adhere to with your family?