Vegetarian Mexican Casserole

INGREDIENTS:

• 1 medium red onion, diced

• 5 cloves of garlic, minced

• 1 red bell pepper, diced

• 1 cup canned corn kernels

• 8 oz enchilada or tomatillo sauce

• 14 oz diced fire roasted tomatoes

• juice of 1 lime

• 2 tablespoons cream cheese

• 2 cups cooked white rice

• 1 can black beans, drained

• 2 teaspoons chili powder

• 3 teaspoons cumin

• 1/4 teaspoon cayenne

• 1 teaspoon salt & pepper

• 1/2 cup Mexican cheese

• sour cream, for serving

• tortilla chips, for serving

​DIRECTIONS:

1. Cook rice according to instructions. For this recipe, I used Jasmine rice.

2. While rice is cooking, heat a large heavy bottomed pan over medium high heat. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.

3. Add the corn and fire roasted tomatoes and stir an additional 3 minutes.

4. Add drained black beans, 2 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of Mexican cheese.

5. Top additional Mexican cheese and sour cream. Serve with tortilla chips.