Go Back
–+ servings
Print

Spicy Cheesy Pinto Bean, Chile & Rice Bake

Here's the perfect shareable vegetarian dish to make for your next football-watching gathering, fall potluck or at-home movie night.
Servings 8 people
Calories 485kcal

Ingredients

  • 3 teaspoons canola oil or ghee, divided
  • 1 yellow onion, halved and quartered
  • 5 small tomatillos, peeled and rinsed
  • 5 poblano peppers
  • 1 serrano chile
  • 3 cloves garlic
  • ¼ cup chopped fresh cilantro
  • ¾ teaspoon salt, divided
  • 1 cup dry brown rice
  • 2 cups vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 large red bell pepper, diced
  • 1 cup fresh or frozen corn kernels
  • 1½ teaspoons ground cumin
  • 6 (4-inch) flour tortillas, cut into quarters (street-taco size)
  • ½ cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Scallions and/or cilantro, for garnish

Nutrition

Calories: 485kcal | Carbohydrates: 65g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 7mg | Fiber: 11g | Sugar: 6g