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A baking dish of black bean rice casserole with melted cheddar on top, one serving scooped out to show black beans and rice in a red salsa sauce

Black Bean Rice Casserole

Black beans, cooked rice, salsa, tomato sauce, sour cream and cheddar mixed in one bowl and baked uncovered. Serves 8.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Mexican-American
Servings 8 servings
Calories 270 kcal

Ingredients
  

  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can diced tomatoes and green chiles 10 ounces, drained
  • 1 can tomato sauce 8 ounces
  • 1 jar salsa 8 ounces, salsa or picante sauce
  • 2 cups cooked rice
  • 1 cup sour cream
  • 2 cups cheddar cheese shredded

Instructions
 

  • Heat the oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray.
  • In a large bowl, combine the black beans, diced tomatoes and green chiles, tomato sauce, salsa, cooked rice, sour cream and cheddar cheese. Stir until evenly mixed, then spread it in the prepared dish.
  • Bake uncovered for 20 to 30 minutes, until the cheese is melted and the center reaches 165°F.
  • Serve hot, as a side dish or a meatless main. It is also good with chips for dipping.

Notes

Use 2 cups of cooked rice. Drain and rinse the beans and drain the tomatoes and green chiles. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 270kcalCarbohydrates: 22.9gProtein: 11.1gFat: 15.4gSodium: 747mgFiber: 3.5gSugar: 3.7g
Keyword black bean and rice casserole, black bean rice casserole, black beans and rice casserole, mexican black bean rice casserole, rice and black bean casserole