I could eat a simple bowl of rice, black beans, salsa, and cheddar cheese any day, but this recipe takes that concept to the next level. Taco Rice gives this casserole an ultra-flavorful base to build upon and a mélange of vegetables provides more texture and flavor than you can shake a maraca at. A little cheddar cheese thrown on top is like icing on the cake to this yummy Southwest casserole. So come on, get your veggie on!
If you are unable to find canned tomatoes with chiles, you can substitute one 15-ounce can of regular diced tomatoes plus one 4-ounce can mild green chiles.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
Step 2
In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
Step 3
In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
Step 4
Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
Step 5
Sprinkle the green onions over the casserole and serve.
Recipe notes
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