Roasted Chili Taco Casserole
Ingredients
-
1½
cups
canned black beans, drained and rinsed
-
2
cups
brown rice and quinoa blend
-
4
small
poblano peppers
-
½
cup
corn, fresh or frozen
-
½
cup
red pepper, minced
-
½
cup
onion, minced
-
1
tsp
chili powder
-
2
cloves
garlic, minced
-
1
cup
low fat cheddar cheese, shredded
Instructions
- Cook the rice according to package instructions and set aside.
- Roast the poblano peppers under the oven broiler, rotating until blackened on all sides.
- Transfer roasted peppers to a container to cool, then peel the skin and chop them.
- Sauté the minced onion, red pepper, and garlic until softened.
- Add the cooked rice, black beans, chili powder, and salt to the sautéed vegetables, and mix well.
- Top the mixture with shredded cheese and transfer to a preheated oven at 400°F.
- Bake for 10 minutes until the cheese is melted and the edges are golden.
- Serve with salsa, guacamole, or sour cream.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
15g
Sodium
400mg
Cholesterol
20mg
You might also like