Goth Panda

Tex-Mex Rice and Bean Casserole

Tex-Mex Bean Casserole

This is not a particularly attractive recipe, but it is yummy, quick, and vegetarian. It is a rice and bean casserole mixed with cheese and sour cream and baked. The best part about this recipe is that it is for the most part a “pantry recipe,” meaning that you can keep almost all of the ingredients on your shelves. If you usually have sour cream and cheddar cheese in your refrigerator, you can make this anytime.

Casserole Fillings
Casserole Fillings

This recipe started life as a Weight Watchers recipe, but most of the time I use my superpower of adding calories back into “diet” recipes. The only real difference is that the Weight Watchers version would have you use reduced fat sour cream and cheddar cheese. That version is 4 points (under the old system) per serving. Using full fat versions is probably one or two points more.

Casserole Fixings
About to be mixed together


Tex-Mex Rice and Bean Casserole

Adapted from Weight Watchers

Makes 6 Servings


Cooking spray
1 6-oz can yellow corn, drained and rinsed, or 1 cup frozen, thawed corn kernels
1 4-oz can green chili peppers, diced and fire-roasted
1 15-oz can pinto beans, drained and rinsed
1 cup cooked white or brown rice, fresh or made in advance and refrigerated
3/4 cup shredded Cheddar cheese, plus 2-4 more tablespoons for topping
3/4 cup sour cream
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp black pepper
2-4 scallions, chopped (I usually use as many as I have; I didn’t have any this time)
Taco sauce or salsa for serving

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, garlic powder, onion powder, salt and pepper; stir in scallions.

Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. You can also top it with taco sauce now, if you want. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more.

Let stand for 5 minutes to firm up before slicing into 6 pieces.

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