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5 from 1 vote

Meatless Monday: Copycat Santa Fe Beans & Rice

A terrific meatless casserole that makes great leftovers, too!
Cook Time20 minutes
Total Time20 minutes
Course: casserole
Cuisine: Southwestern
Servings: 6 - 8 servings
Author: LydiaF

Ingredients

  • 2 cups black beans
  • 2 cups sweet corn
  • 2 cups cooked rice
  • 1 cup sour cream
  • 1 cup salsa
  • 2 tablespoons tomato paste
  • 1 tablespoon Adobo seasoning (garlic, salt, oregano, cumin)
  • 2 ounces cream cheese optional
  • 1 - 2 cups shredded cheese

Instructions

  • Mix the beans, corn, rice, sour cream, salsa, tomato paste and seasoning in a large dutch oven over medium heat.
  • Pinch off small pieces of cream cheese and drop into the pot. Continue to heat until melted.
  • If finishing on the stove, spread the shredded cheese on top of the mix, turn the heat to very low and cover the pot with a lid. It's ready when the cheese is melted.
  • If finishing in the oven, transfer the mix to an ovenproof baking dish.
  • Top with the shredded cheese and bake in a preheated 350°F/180°C oven for 20 minutes or until the casserole is golden brown and bubbly.

Notes

Try using the mix in burritos or enchiladas.