Black Beans, Corn, and Rice Casserole
This is the perfect side dish for a Mexican or Southwestern meal. Or you could make it a main dish by adding cooked chicken into the mix. This is a crowd pleaser, Noah, Jeremy, and I all really liked it! You can assemble this casserole early in the day and keep in the fridge until you are ready to pop it in the oven.
-1 (15 oz) can corn, drained
-1 (15 oz) can black beans, drained and rinsed
-1 cup light sour cream
-1 (4 oz) can green chiles
-1 c salsa
-1 1/4 c shredded cheddar cheese, divided
-1 tsp salt
-1/2 tsp pepper
-1 tsp cumin
-1/4 tsp cayenne
-2 Tbsp chopped cilantro
Combine all ingredients except cilantro and 1/4 c cheddar in a large bowl. Mix well. Spread into a greased 13x9 dish. Top with remaining 1/4 c cheddar. Bake at 350 for 30 minutes. Sprinkle with fresh cilantro and serve.
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