rice and bean casserole

I often cook this dish on Sunday afternoons so we'll have lunches for the week. It's delicious, inexpensive, nutritious, and reheats well.

I buy dried black beans and pressure cook them a pound or two at a time, then freeze them in 1 1/2 cup servings.

2 cups cooked rice (white or brown)
1 1/2 cups cooked black beans (or one 15 oz can drained and rinsed)
1 can diced tomatoes (15 oz; if you like heat, use tomatoes with chilis)
1 cup frozen corn
1 cup salsa
1 cup plain yogurt, strained (or use Greek style)
1 cup shredded cheese (I like sharp cheddar or jack)
1 small onion chopped (yellow or red)

Mix everything together in a large bowl and transfer to a 2.5 quart casserole dish that's been sprayed with cooking spray.

Bake uncovered at 350 degrees for 30 minutes.

If fat content doesn't concern you, sprinkle more cheese on top and cook another 10 minutes, or run it under the broiler until the cheese melts. I'm also pretty sure that sour cream would be delightful in place of the yogurt ;)

This is delicious as-is, but is also wonderful wrapped in a tortilla for a low fat burrito!

If you're familiar with Weight Watcher's Santa Fe Beans and Rice, you might see a similarity here. This recipe was inspired by those over-packaged, over-processed, overpriced frozen meals.

This whole casserole made with dried beans and homemade yogurt costs about the same as one Weight Watcher's meal!

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