Black Bean and Rice Casserole – a quick and easy Mexican side dish! Can make ahead and refrigerate until ready to bake. Black beans, diced tomatoes and green chiles, tomato sauce, salsa, rice, sour cream and cheddar cheese. Makes a ton!!! Can serve as a side dish or meatless main dish. Also great served with chips for a dip. We LOVE this easy side dish recipe!
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeI love Mexican food, but we rarely eat it out. I literally have ZERO self-control in the Mexican restaurant. I am knee-deep in chips, salsa, and queso before the main dish comes out. I eat way too much. I have to roll myself out of there! It also makes me super thirsty! I am drinking water for hours after I get home. SO much salt. It is safe to say that I have a love-hate relationship with Mexican restaurants.
Since we usually eat our Mexican food at home, I am always on the hunt for recipes. This Black Bean and Rice Casserole is a new favorite. SO easy and it tastes great. You could even add some chicken or taco meat to the dish and have a full meal.
This Black Bean and Rice Casserole recipe makes a lot, so feel free to half the recipe or freeze half for later. This goes great with the grilled Taco Chicken recipe that I recently shared. It is also a favorite with tacos and fajitas! Heck, this would also be great served with chips as a dip. YUM!
Black Bean and Rice Casserole
Equipment:
Ingredients:
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 (8-oz) can tomato sauce
- 1 (8-oz) jar salsa/picante sauce
- 2 cups cooked rice
- 1 cup sour cream
- 2 cups shredded cheddar cheese
Instructions:
- Preheat oven to 350º F. Lightly spray a 9×13-inch pan with cooking spray.
- In a large bowl, combine all ingredients. Transfer to prepared pan.
- Bake, uncovered, for 20 to 30 minutes, until cheese is melted.
Notes:
Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
I haven’t even baked it yet and it is so good! Got off work early and fixed to put in the fridge and bake later. Kept taking bites of it!
Thanks for a great easy recipe!!
My family is NOT a sour cream family. Can I omit this from the recipe? Substitutions? It sounds wonderful and I cook for a vegetarian family so it sounds perfect, minus the sour cream…thoughts?
I think it would be very dry without the sour cream. Any changes and substitutions to the recipe would be up to you.
You might want to try plain yogurt at a 1:1 ratio, if yogurt is also not on your families preference try cream cheese its a milder creamier and less tart flavor. For the cream cheese you’ll want to thin it to approximate the same consistency of the sour cream. To thin the cream cheese add 2 – 3 T of milk and mix together until the milk thins the cream cheese to desired consistency.
I see corn in the picture of the casserole on the spoon. where is the corn mentioned in the recipe? if I want to use it, is a small can of Mexistyle corn adequate? thanks!
I did not use any corn in this recipe and there is no corn in the photos.
I believe that is the green chiles you see. If you look at the photo really quick, it’s an easy mistake to think it’s corn. 🙂 But adding corn would be a great addition. I just ate Santa Fe Rice and Beans which is similar to this and it had corn.
can I use brown beans instead?
You can make this any way you want.
Apart from the salsa, is there no other seasoning? I was reading the comments and saw the comment about making the Taco seasoning from scratch.. however I do not see it in the ingredient list.
Thank you so much for your recipes!
There is no taco seasoning in the recipe.
How could you make this in an instant pot?
Thank you so much for your help earlier about the rice. What a tasty casserole!! I made the taco seasoning from scratch and all of the ingredients blended together perfectly. I also love that there is enough leftovers for hubby’s lunches next week plus there is extra we can freeze. This recipe is definitely going into our favorites recipe file.
SO glad you enjoyed it!
Do you mean just 2 cups of all ready cooked rice? I’m just checking since I have everything but the rice stirred in and it seems like a lot of ingredients compared to just 2 cups of cooked rice. By the way everything looks and smells delicious so far! Thank you so much for helping with the clarification about the rice.
Yep – that is what I mean by 2 cups cooked rice. Feel free to make it however you wish.
White rice or flavored?
Your choice. I used plain white rice.
Does the rice need to absorb the liquid? I'm wondering if this would work with cauliflower rice?
Have you tried this recipe with chicken in it, as well?
I haven't, but I think it would be fine with some cooked chicken added to the casserole.
If you don’t use jarred salsa and use salsa from the deli, would it be saucy enough, what do you think
I think it would be fine. Enjoy!
How long would I bake for if it was from frozen?