Vegetarian Mexican Casserole

This vegetarian Mexican casserole is sure to be loved by everyone at the dinner table. With just enough zing from the tomatillos, a little heat from the spices, and tasty crunch from the tortilla chips, we suspect there may not be any leftovers. Feel free to mix in a handful of chopped chicken or cooked ground beef for a little extra protein.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• 1 (15 ounce) can no-salt-added black beans, drained and rinsed
• ½ teaspoon ancho chile powder
• 6 tomatillos, husked and chopped
• 1 (14.5 ounce) can no-salt-added fire roasted tomatoes
• 1 (8.8 ounce) package UNCLE BEN'S® INSTANT Whole Grain Brown Rice
• 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
• 2 ½ cups crushed tortilla chips
• ½ cup Monterey Jack cheese, shredded
• ¼ cup thinly sliced radishes
• 2 tablespoons fresh cilantro, chopped

Recipe Instructions

Step 1

Preheat oven to 375 degrees F.

Step 2

Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.

Step 3

Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.

Step 4

Top with radishes and cilantro. Serve immediately.