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Bean and Rice Casserole

Mexican Bean and Rice Casserole

This makes a great Mexican-flavored vegetarian meal. We usually have it with a simple salad topped with guacamole.


2 cups (460 g) refried beans
4 cups (660 g) cooked rice
2 cups (450 g) canned black beans, drained
1 cup (225 g) salsa
1 cup (120 g) low fat cheddar cheese, shredded


Preheat oven to 375°F (190°C, or gas mark 5). In a 9 x 9-inch (23 x 23-cm) baking dish, spread out the refried beans. Layer cooked rice on top. Layer black beans on top of rice. Spread with salsa. Sprinkle with cheese. Bake for 15 to 20 minutes, or until heated through and cheese is melted.

Servings: 6