Ingredients:
– 1 cup red enchilada sauce
– 1 cup canned black beans, drained
– 2 cups white rice, cooked
– 1 cup cheddar cheese, grated
– 1 cup Monterey Jack cheese with jalapenos, grated
– 3/4 cup whole kernel corn, drained
#### Directions:
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).
2. **Combine Ingredients:**
– In a large bowl, combine the enchilada sauce, black beans, cooked rice, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, and 1/2 cup of corn. Mix well until everything is evenly distributed.
3. **Transfer to Casserole Dish:**
– Transfer the mixture into an 8×8-inch casserole dish, spreading it out evenly.
4. **Top with Remaining Ingredients:**
– Sprinkle the remaining 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, and 1/4 cup of corn over the top of the casserole.
5. **Bake:**
– Place the casserole dish in the oven and bake for 30-35 minutes, or until the cheese is melted and bubbling.
6. **Garnish and Serve:**
– Garnish with chopped cilantro if desired. Serve the casserole hot and enjoy!
This Cheesy Enchilada Rice and Bean Casserole is sure to become a family favorite with its comforting blend of flavors and textures. Enjoy it as a main dish or a side, and feel free to customize it with your favorite toppings like sour cream, guacamole, or sliced jalapeños.