I love a good comfort food casserole. I also love burritos and burrito bowls. This dish is the perfect combo of both. It can also be made in advance and frozen for meal prep. Win win!
Vegetarian Burrito Casserole
Serves 8-10
INGREDIENTS
2 cans black beans, drained
1 can corn
1 can refried beans
1 can pinto beans, drained
1/2 cup sliced pickled jalapeño peppers (optional; we like La Morena)
3 cups cooked brown rice
1 cup shredded cheddar cheese
1 cup shredded cheddar Monterey jack cheese
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/3 teaspoon salt
Garnishes:
Scallions, sliced
Tomato, diced
Avocado, diced
Preheat oven to 375 degrees. Heat black beans, corn, and jalapeños (if desired) in a a sauce pan. Add spices and stir well. In another pan, heat pinto and refried beans. Spoon pinto and refried bean mixture into a 9 x 13 inch baking dish. Top with rice rice. Layer on the jalapeño/black bean/corn mixture.
Top with shredded cheese and cook for 20-25 minutes. Top with garnishes and serve. So good!
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