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Rice 'n' Black Bean Bake

 Rice 'n' Black Bean Bake
"When I come home from work, I start cooking rice for this meatless casserole right away," mentions Kathy Prado of Fort Worth, Texas. "The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking."
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 jar (8 ounces) picante sauce
  • 2 cups cooked rice
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • Corn or tortilla chips

Directions

  • In a large bowl, combine the first four ingredients. Stir in the
  • rice, sour cream and 1 cup of cheese. Transfer to a greased 13-in. x
  • 9-in. baking dish. Sprinkle with the remaining cheese.
  • Bake, uncovered, at 350° for 20 minutes or until the cheese is
  • melted. Serve with corn or tortilla chips. Yield: 6 main-dish or
  • 8-10 side-dish servings.
Nutritional Facts: 1 serving (1 each) equals 362 calories, 17 g fat (12 g saturated fat), 65 mg cholesterol, 907 mg sodium, 34 g carbohydrate, 4 g fiber, 15 g protein.