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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 344.7
  • Total Fat: 6.8 g
  • Cholesterol: 3.0 mg
  • Sodium: 675.0 mg
  • Total Carbs: 63.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 17.3 g

View full nutritional breakdown of Mexican Rice and Bean Casserole calories by ingredient
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Mexican Rice and Bean Casserole

Submitted by: LOSERSHAVEN

Introduction

An easy delicious Mexican-inspired casserole, perfect for a weeknight meal. The whole family will love it! An easy delicious Mexican-inspired casserole, perfect for a weeknight meal. The whole family will love it!
Number of Servings: 8

Ingredients

    -3/4 cup water
    -2 cups sliced fresh mushrooms
    -2 green bell peppers, chopped
    -1 zucchini, chopped
    -1 large onion, chopped
    -3 fresh minced garlic cloves
    -1 (28 ounce) can undrained diced canned tomatoes
    -1 (19 ounce) can red kidney beans, drained
    -1 cup garbanzo beans, drained
    -3/4 cup long grain brown rice (parboiled for 10 minutes then drained)
    -1/2 cup quinoa
    -1 tablespoon ancho chili powder (or to taste)
    -1 tablespoon cumin (or to taste)
    -1 chipotle pepper, chopped
    -1 cup low fat shredded cheese

    -8 medium flour tortillas
    -sour cream (low fat)
    -salsa
    -chopped cilantro

Directions

1 Set oven to 350 degrees.
2 Heat water in a large pan
3 Add the sliced mushrooms, green bell peppers, zucchini, onion and garlic; simmer stirring often until tender (about 10 minutes).
4 Add the tomatoes , beans, rice, and spices; mix to combine.
5 Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
6 Stir in the quinoa, then transfer to a casserole dish.
7 Sprinkle with cheese and bake in oven for 20 minutes, or until the cheese is bubbly.

Serve over tortillas with sour cream, salsa and chopped cilantro as garnish!

Makes 8 generous servings

Number of Servings: 8

Recipe submitted by SparkPeople user LOSERSHAVEN.






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