Mexican Flair Rice and Bean Casserole - From The Dalai Nala

Mexican Flair Rice and Bean Casserole

Yield: 6 servings

Ingredients

1 cup brown rice, cooked according to package directions

1 pound of shredded cooked beef or chicken - I used a whole chicken and cooked in my rotisserie

1-2 cups frozen organic corn (this amount can vary depending on your tastes)

2 cups fresh spinach

1-15 oz can organic black beans, drained and rinsed

1- 4 oz can diced green chilies

2/3 cup sour cream

3/4 cup shredded Mexican-blend cheese, and another ½ cup to sprinkle on top

1/4 tsp black pepper

1/4 tsp salt

1 tsp chili powder

Directions

Preheat the oven to 350 degrees.

Spray a 2 quart baking dish with cooking spray.

Add the entire ingredient list together in a large bowl; minus ½ cup cheese – save that for the
topping later.

Stir everything together.

Pour into a greased baking dish.

Bake for 30 minutes at 350.

Sprinkle the top with ½ cup cheese and bake for an extra 10 minutes longer.

Remove from oven and allow to cool slightly. Enjoy!

Note:

To make this a vegetarian/vegan meal just omit the meat and you can also use non-dairy cheese & non-dairy sour cream.

Serve with a side salad to get more of those yummy veggies in!

OR you can serve with a ¼ cup of guacamole. 

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