Thursday, May 9, 2013

Santa Fe Beans and Rice

This recipe was quick, easy and made great leftovers.  You could even put the filling in a tortilla and make a burrito to change it up.

2 cups brown rice, cooked
8 oz tomato sauce, low sodium
1/2 cup mild salsa
2 Tbsp taco seasoning mix, low sodium (or make your own)
15 oz can black beans, drained and rinsed
2 ears of corn, kernels removed (you can also use frozen corn instead)
1 cup Tofutti Dairy Free Sour Cream
1 1/2 cups reduced fat shredded cheddar cheese, divided (or Daiya dairy-free shredded cheese)

Preheat oven to 350.  In a large bowl, combine cooked rice, tomato sauce, salsa, taco seasoning, black beans, corn, sour cream, and half of the cheese.  Pour into a 2 quart baking dish (coated with cooking spray).  Bake uncovered for 30 minutes.  Sprinkle the top with the remaining cheese and bake for 5-10 minutes or until cheese is melted. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.