Red White and Black Bean Casserole


Makes 6 servings


2 tablespoons olive oil
1 yellow or green bell pepper, cut into 1/2-inch strips
1/2 cup sliced green onions
1 can (14-1/2 ounces) chunky-style salsa
1 can (4-1/2 ounces) green chilies, drained
1 package (1-1/2 ounces) taco seasoning mix
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
2 cups cooked white rice
1 can (19 ounces) white cannellini beans, rinsed and drained
1 can (15-1/2 ounces) red kidney beans, rinsed and drained
1 can (15-1/2 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded Cheddar cheese, divided
1 package (6-inch) flour tortillas


  1. oil in large saucepan over medium-high heat. Cook and stir pepper and green onions about 5 minutes. Add salsa, chilies, taco seasoning, cilantro and salt; cook 5 minutes, stirring occasionally. Stir in rice and beans. Remove from heat; stir in 1/2 cup cheese.
  2. mixture into prepared baking dish. Sprinkle remaining 1/2 cup cheese evenly over top. Cover and bake 30 to 40 minutes or until heated through. Serve with warm tortillas.

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