Burrito Casserole Recipe

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5 from 3 votes

Make game days unforgettable with this spicy, cheesy southwestern Burrito Casserole everyone will love!

Prep Time30

Cook Time30

Total Time1

Course: Main Dishes

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Servings:

Calories: 181kcal

Author: Andrea

Ingredients

1 Tbsp olive oil
1 small onion minced
3 bell peppers diced
2 jalapeños seeds and ribs removed, minced
3 cloves garlic minced
1 cup corn
2 (14) oz cans black beans rinsed
1 cup chicken broth
3 cups cooked rice
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1 1/2 cups cheese shredded

Garnishes

diced tomato
chopped cilantro
sliced green onion
diced avocado

Instructions

In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, and jalapeño. Once the mixture is tender, add the garlic. When the garlic is fragrant and translucent, add the corn, black beans, chicken broth, and seasonings. Turn the heat up to medium-high and cook for 5 minutes.
Preheat the oven to 375°F (190°C). Spoon the rice into a 9x13-inch baking dish. Top with the pepper/bean/corn mixture. Stir just a little bit to combine. Top with cheese and place in the oven to bake for 30 minutes. Remove and let cool for 5 minutes before adding garnishes.

Notes

Inspired by: Pinch of Yum

- Quinoa can be easily subbed for the rice.

- Grilled chicken, cooked ground beef, or cooked ground turkey can be added to this dish.

To STORE your Burrito Casserole, cover it tightly with foil or transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. To FREEZE can freeze it; wrap it well and store it for up to 3 months.

To REHEAT, thaw overnight in the fridge if frozen, then bake at 350°F (175°C) for 20-25 minutes or until heated through. Alternatively, microwave individual portions for 2-3 minutes.

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