Description

This isn’t just dinner—it’s comfort in a casserole dish. Meet your new weeknight hero: fluffy rice, smoky beans, sweet corn, and bold enchilada sauce all hugged by melty, golden cheese. It’s the flavor of enchiladas with none of the rolling, perfect for feeding hungry mouths or soothing your soul on a cozy night in. Zero stress. Maximum deliciousness.

Ingredients

Scale

1 cup red enchilada sauce
1 (15 oz) can black beans, drained & rinsed
2 cups cooked rice (white, brown, or cauliflower)
1 cup sharp cheddar, grated
1 cup Monterey Jack with jalapeños, grated
¾ cup corn (frozen or canned)
Fresh cilantro (optional)

Instructions

Preheat oven to 375°F (190°C). Grease an 8×8″ baking dish.
Mix it up: In a big bowl, combine rice, beans, corn, enchilada sauce, and half of each cheese. Fold gently.
Assemble: Pour into dish, smooth the top. Sprinkle remaining cheese evenly.
Bake 20–25 mins until bubbly and golden.
Rest 5 mins. Garnish with cilantro. Serve warm.

Notes

For a crispier top, give it a broil for 2–3 mins at the end. Add sour cream, avocado, or crushed chips for extra flair.

Prep Time: 10 mins
Cook Time: 25 mins

Nutrition

Calories: 390 cal Per Serving
Fat: 18g
Carbohydrates: 40g
Fiber: 7g
Protein: 16g