One of my favorite foods is a burrito bowl filled with beans, rice, cheese, and jalapeños. A couple of years ago, I played around to try to make a casserole version my whole family would love and shared it here. We made this updated version the other day (I left the jalapeños out because my kids aren't fans, but they're better with them!) and it was a hit. I hope your fam loves it as much as we do.
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 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. Spoon on rice. Layer on the jalapeño/black bean/corn mixture.
Top with shredded cheese. Cook in oven for 20-25 minutes. Top with garnishes and serve.
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