Mexican Black Bean Casserole

Ingredients

• 2 cans (14.5 oz each) black beans with no salt added

• 1 can (14.5 oz) corn

• 1 can (14.5 oz) diced tomatoes with green chiles

• 1 jar (14 oz) picante sauce

• 1 cup cooked white rice

• 0.5 cup sour cream

• 2 cups shredded cheddar cheese

• 2 cups shredded Monterrey jack cheese

Instructions

1. Preheat oven to 350°F.

2. Drain and rinse beans. Drain corn.

3. Add beans, corn, tomatoes, picante, rice, sour cream, and cheddar cheese to large mixing bowl and combine.

4. Transfer mixture to 9x13 baking dish. Top with Monterrey jack.

5. Bake for 30-45 minutes or until golden brown and bubbling.

6. Serve with tortilla chips.

Notes

• Mexican seasoned chicken or ground beef can optionally be added.

• Adjust rice and sour cream to adjust texture balance.

• Colby jack can be substituted for Monterrey jack.

Source

Heinrich family