Monday, July 6, 2009
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (8 oz.) tomato sauce
1 jar (8 oz.) picante sauce or salsa
2 c. cooked rice
1 c. (8 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese, divided
In a large bowl, combine the beans, diced tomatoes, tomato sauce and picante sauce. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.
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Tips: This is a very tasty, meatless meal that was easy to put together and uses inexpensive ingredients. If you have your favorite picante sauce or salsa already in the fridge try using that instead of buying a new jar since you only need 1 cup of salsa. You can also use reduced fat sour cream and/or cheese to make this recipe a little healthier. You can serve the bean bake over the tortilla chips like nachos or crumble the chips and sprinkle them on the top. My family enjoys this as a main dish but it would also work well as a side dish or appetizer for a party or potluck. I also shared this recipe at Life as MOM's Ultimate Recipe Swap, Our Krazy Kitchen & Breastfeeding Moms Unite's Vegetarian Foodie Friday.
Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes