Craving a hearty, comforting meal that comes together in a flash? Look no further! This Layered Spanish Rice and Black Bean Bake is the ultimate weeknight hero. It’s a Tex-Mex inspired lasagna, layering zesty Spanish rice, creamy mashed black beans, and melty Pepper Jack cheese between soft corn tortillas. It’s incredibly satisfying, packed with flavor, and uses simple pantry staples to create a dish the whole family will devour.
Ingredients
• Time & Servings
• PREP: 15 minutes
• BAKE: 35 minutes
• STAND: 10 minutes
• OVEN: 400°F / 200°C
• MAKES: 8 servings
• 1 package (6.75 ounces / 191g) Spanish rice mix
• 1 can (11 ounces / 312g) whole kernel corn with sweet peppers, undrained
• 2 cans (15 ounces / 425g each) black beans, undrained
• 10 (6-inch / 15cm) corn tortillas
• 2 cups (8 ounces / 226g) shredded Pepper Jack cheese
Instructions
1. Preheat your oven to 400°F (200°C). Lightly grease a 3-quart (or 9×13 inch) rectangular baking dish and set it aside.
2. Prepare the Spanish rice mix according to the package directions, but with a flavorful twist: substitute the undrained can of corn with sweet peppers for 1/2 cup of the liquid called for in the .
3. While the rice cooks, pour the two cans of undrained black beans into a medium bowl. Using a fork or potato masher, gently mash the beans until they are slightly broken down but still have some texture.
4. To assemble, arrange 5 of the corn tortillas in the bottom of your prepared baking dish, overlapping them to cover the entire surface. You may need to cut a tortilla or two to fit perfectly along the edges.
5. Spoon the mashed black beans evenly over the tortilla layer. Sprinkle with 1 cup of the shredded Pepper Jack cheese.
6. Create the next layer by arranging the remaining 5 corn tortillas over the cheese. Spoon the cooked Spanish rice and corn mixture evenly over the top.
7. Cover the dish tightly with foil and bake for 30 minutes, or until everything is hot and bubbly.
8. Carefully remove the foil, sprinkle the remaining 1 cup of cheese over the top, and bake uncovered for another 5 minutes, just until the cheese is perfectly melted and gooey.
9. Let the casserole stand for 10 minutes before slicing and serving. This crucial step helps it set up so you get beautiful, clean slices.
Nutritional Information
• PER SERVING: 406 calories, 12 g total fat (7 g saturated fat), 34 mg cholesterol, 1,101 mg sodium, 60 g carbohydrate, 11 g fiber, 20 g protein.
Pro Tips
• Top it off! Serve slices with a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, or your favorite salsa for extra freshness and flavor.
• Boost the veggies. Sauté one chopped onion and one diced bell pepper until soft and stir them into the rice mixture before layering for an extra nutritional punch.
• Make it ahead. Assemble the entire casserole without the final cheese topping, cover tightly, and refrigerate for up to 24 hours. Add about 10-15 minutes to the initial covered baking time.
• Go for green. Stir in a 4-ounce can of diced green chiles with the black beans for a mild, tangy heat that complements the other flavors perfectly.
FAQ
Q: Can I make this Spanish rice and black bean bake vegan
A: Absolutely! To make this recipe vegan, simply substitute the Pepper Jack cheese with your favorite dairy-free shredded cheese alternative. Many brands offer excellent melting shreds that would work perfectly in this layered bake.
Q: How can I add more plant-based protein to this bake
A: This dish is already a great source of protein from black beans and cheese. To boost it further, consider adding a layer of plant-based ground ‘beef’ crumbles (cook them first!) or stirring a cup of cooked quinoa into the Spanish rice mixture.
Q: Is this black bean bake recipe gluten-free
A: This recipe can easily be gluten-free. Corn tortillas are naturally gluten-free, but it’s crucial to check the packaging on your Spanish rice mix. Many brands are gluten-free, but some may contain wheat-based ingredients, so always verify the label to be certain.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat individual portions in the microwave or cover the entire baking dish with foil and warm it in a 350°F (175°C) oven until heated through.
