August 5, 2010

Red, White and Black Bean Casserole


2 T. olive oil
1 yellow & green bell pepper, cut into 1/2 inch strips
1/2 C. sliced green onions
1 (14 1/2 oz) chunky style salsa
1 (4 1/2oz) green chilies, drained
1 pkg.(1 1/2 oz) taco seasoning mix
2 T. chopped cilantro
1/2 tsp. salt
2 c. cooked white rice
1 (19oz)can. white cannelloni beans, rinsed and drained
1 (15 1/2oz) can. red kidney beans, rinsed and drained
1 (15 1/2oz) black beans, rinse and drained
1 C. (4oz) shredded Cheddar cheese, divided
1 pkg. flour tortillas ( 6 inches)

  preheat oven to 350 F. Spray 13 x 9 inch. baking dish with spray. Heat oil in large saucepan over medium-high heat. Cook and stir pepper and green onions about 5 minutes. Add salsa, chillies, taco seasoning, cilantro and salt; cook 5 minutes, stirring occasionally. Stir in rice and beans. Remove from heat; Stir in 1/2 cup cheese.
   Spoon mixture into prepared baking dish. Sprinkle remaining 1/2 cheese evenly over top.
Cover and Bake 30 to 40 minutes or until heated through.
Serve warm with tortillas.

Makes 6 servings.

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