Vegetarian mexican rice casserole
Casseroles
This recipe is delicious and fairly quick to make! I combined two recipes in one to try and make the best recipe possible. I made it this week and let me tell you, you make a lot of it, so be ready to have leftover lunch for 2-3 days! -Ingredients- -Mexican Rice- 1 medium red onion, diced 8 cloves of garlic, minced 1 red bell pepper, diced 150g/1 cup corn kernels 230g/8 oz enchilada sauce 400g/14 oz diced fire roasted tomatoes juice of 1 lime 2 tablespoons cream cheese 600g/4 cups COOKED white rice 1 can black beans or kidney beans, drained 1 teaspoon chilli powder 3 teaspoons cumin 1/4 teaspoon cayenne 1 teaspoon salt 115g/1/2 cup Mexican cheese + more for topping sour cream, for serving tortilla chips, for serving -Enchiladas Sauce- 3 tablespoons olive oil 3 tablespoons flour 1 tablespoon ground chilli 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon salt Pinch of cinnamon 2 tablespoons tomato paste 470ml/2 cups vegetable broth 1 teaspoon apple cider vinegar Freshly ground black pepper -Instructions- -Let’s start with the enchiladas sauce- In a small bowl, add the dry ingredients. In a medium-sized pot over medium […]
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