Chipolte Burrito Casserole

• Produce

  • 1 19 oz can Black beans
  • 1 Cilantro, fresh
  • 3 cloves Garlic
  • 1 While onion, large

• Canned Goods

  • 6 cups Water or vegetable stock

• Condiments

  • 1 tbsp Chipotle peppers in adobo sauce

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 2 cups Cheddar, grated

• Frozen

  • 1 package Uncle ben's spanish rice

• Other

  • 1 28 once can of whole stewed tomatoes

Found on infinebalance.com

Description

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large while onion, chopped
• 1 package of Uncle Bens Spanish Rice
• 1 cup long grain white rice
• 1 19 oz can of black beans (about 2-1/2 cups cooked)
• 1 28 once can of whole stewed tomatoes
• 1-2 tablespoons chipotle peppers in adobo sauce (or more, depending on how much heat you want)
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 6 cups water or vegetable stock
• 2 cups grated Cheddar (divided)
• Fresh cilantro, chopped, for serving

Directions

• Pre-heat oven to 375.
• In a large dutch oven, heat oil and saute onions and garlic until soft and fragrant, about 5 minutes.
• Add rice and toss for 2 minutes with the garlic and onions. Add beans, tomatoes, chipotle and adobo sauce, cumin, salt, pepper and water. Bring to a boil, stiring and breaking up the tomatoes with your spoon. Once boiling, reduce heat and cover. Simmer for 15 minutes. Rice should not be quite done. Remove from heat and stir in 1-1/2 cups cheese.
• a) Storing for the freezer... divide into casserole dishes, allow to cool and cover with wax paper and aluminum foil. Alternatively, casserole stores nicely in large ziptop freezer bags.
• b) Cooking to eat now.... spread into a casserole dish and sprinkle remaining cheese on top. Bake 10-15 minutes until cheese is melted and bubbly. (I usually use 1/2 cup of shredded cheese for 1/2 of the recipe.)
• c) Cooking from frozen.... allow casserole to thaw in refrigerator overnight. Preheat oven to 375. Cook, in a casserole dish covered with aluminum foil at 375 for 20-30 minutes or until casserole is heated through and simmering. Remove cover, sprinkle 1/2 cup of cheese on top, and bake 10-15 minutes or until cheese is melted and bubbly.