Ingredients
- 1 15-ounce can pinto beans or ranchero beans, drained
- 1 15-ounce can diced tomatoes
- 1 4-ounce can chopped green chiles
- 3 cups cooked brown or white rice (from 1 cup dried rice)
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)
- Cilantro for garnish (optional)
- Tortilla chips for serving
Chef notes
Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.
Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles.
Preparation
Preheat the oven to 375 degrees F.
Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.
Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.
Bake for 30 minutes.
Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.
