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Black Bean Corn Taco Rice Bake
Rachel Kim

Black Bean Corn Taco Rice Bake

Two kinds of beans and sweet corn give this meatless rice casserole color and enough bite to stand on its own. Drained fire-roasted tomatoes add smoke without extra water. Use fully cooked rice, because the oven time is for heating and browning rather than trying to absorb a casserole dish of broth.
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Prep Time 18 minutes
Cook Time 28 minutes
Total Time 46 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups cooked brown or white rice
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 1/2 cups drained corn
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 1 1/2 cups thick tomato salsa
  • 2 tsp ground cumin
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Combine the rice, both beans, corn, tomatoes, salsa, cumin and 1 1/2 cups cheddar.
  3. Spread the mixture evenly in the dish and cover with the remaining cheddar.
  4. Cover with foil and bake for 18 minutes.
  5. Uncover and bake 8 to 10 minutes until browned and bubbling at the edges.
  6. Rest for 10 minutes before serving.