Monday, July 21, 2014

Vegetarian Mexican Casserole Recipe

*2 cups rice, cooked
*1/2 cup sweet corn
*1/2 cup black beans, rinsed and drained
*1 zucchini, chopped into bite-size pieces
*1 yellow squash, chopped into bite-size pieces
*1 can diced and fire-roasted tomatoes
*1 tsp cumin
*1 1/2 cups shredded cheddar or Mexican blend cheese
*3 cloves garlic, minced 
*salt and pepper, to taste
*olive oil, for sauteeing zucchini and yellow squash

*Preheat oven to 350 degrees. 

*Heat some olive oil (about 1-2 tsp) in a large skillet and add chopped zucchini and yellow squash. Sautee until softened, about 3-5 minutes, then add garlic and cook for an additional minute.

*Add cumin, black beans, corn, and the entire can of diced and fire-roasted tomatoes to the skillet. Stir to combine all ingredients, and cook for an additional minute before removing from heat.

*Combine skillet ingredients, rice and 3/4 cup shredded cheese. Grease a 9x13 pan, and pour mixture into it. Top with remaining 3/4 cup cheese.

*Cook for 20-25 minutes, or until warmed through. Ole!

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