Week 7 Mexican Bean, Rice, and Veggie Casserole — Main Day Meals

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Mexican Bean, Rice, and Veggie Casserole

Mexican Bean, Rice, and Veggie Casserole

Yield 4-6 servings

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Cook modePrevent screen from turning off

Ingredients

15 ounces black beans drained
14 ounces diced tomatoes
8 ounces salsa
1.5 cup cheddar cheese shredded
4 tablespoon taco seasoning
Kosher salt and pepper to taste
Cooking oil spray
Hot sauce

Main Day Prep Items / Reused Components

All Casserole Veggies
2 cups rice from Middle Eastern Spatchcocked Chicken
Cilantro to taste
Green onions to taste

Instructions

Preheat the oven to 375 degrees F.
Add leftover cooked rice, black beans, Casserole Veggies, diced tomatoes, salsa, 1 cup cheddar cheese, and taco seasoning to a large bowl and mix together. Taste and add salt and pepper as needed.
Grease a 9x13 casserole dish with cooking oil spray or rub with a little oil. Pour the mixture into the dish, spread evenly, and top with 1/2 cup cheddar cheese. Put the casserole dish in the oven and cook for 20-25 minutes before removing.
Let the casserole sit out for 5-10 minutes so it sets a bit. Top with Cilantro and Green onions and serve with hot sauce.

Nutrition Facts

Calories

621

Fat

23 g

Sat. Fat

10 g

Carbs

80 g

Fiber

17 g

Net carbs

48 g

Sugar

8 g

Protein

29 g

Sodium

1049 mg

Cholesterol

42 mg