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Photo of Tex-Mex Rice and Bean Casserole by WW

Tex-Mex Rice and Bean Casserole

4
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast. Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.

Ingredients

Cooking spray

4 spray(s)

Canned yellow corn

1 cup(s), drained, or frozen, thawed corn kernels

Canned diced green chiles

4 oz, drained

Canned pinto beans

15 oz, rinsed and drained

Cooked long grain brown rice

1 cup(s), fresh or day old

Shredded reduced fat Mexican-style cheese blend

1 cup(s), divided

Fat free sour cream

¾ cup(s)

Chili powder

¼ tsp

Table salt

¼ tsp

Black pepper

⅛ tsp

Scallions

2 Tbsp, chopped (dark green part only)

Instructions

  1. Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
  2. In a large bowl, combine corn, chilies, beans, rice, 3/4 cup cheese, sour cream, chili powder, salt and pepper; stir in scallions.
  3. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 4 tbsp cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces.
  4. Yields 1 piece per serving.

Notes

If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.

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