Vegetable Black Bean Corn Brown Rice Casserole with Rotel and Salsa and Cheese
Our Tribe of Many video Sept 26, 2020 Meal Prep on the Fly https://www.youtube.com/watch?v=8Eb-pucuu-I
(time mark 8:30)
For us 12 servings as a side (they get 6 servings as a vegetarian maindish and double this to serve family of 12 & serve with tortilla chips)
2 C. cooked brown rice
11 oz. corn (canned, drained or frozen)
1 10 oz can Rotel tomatoes with chiles
1 1/2 - 2 Cups cooked black beans (about 1 can drained & rinsed)
1/4 C. diced red onion (optional)
1 C. sour cream
1 C. salsa / picante sauce
1 C. shredded cheese, plus more for topping
Chopped green onions for topping
Black pepper
(Note – and NO, this does not need cumin added , as I always suggest to myself – plenty flavorful without…)
Stir together. Spread in a 9 x 13 pan – I use one 8x8, to fit in my countertop oven. Top with more shredded cheese and chopped green onions. (optional)
Cover and refrigerate (for up to 3 days), until ready to use.
Bake (covered with foil) 350 degrees, 50 minutes (40 minutes if not refrigerated).
