Mexican Casserole - Vegetarian

• 1 cup basmati rice (uncooked)
• 2 cups water
• 1 tablespoon olive oil
• 1 red pepper, chopped
• 1 poblano pepper, chopped
• 1 red onion, chopped
• 1 (12 ounce) can black beans, drained
• 1 tablespoon dried chipotle powder
• 1 teaspoon cumin
• 1 tablespoon salt
• 0.5 (5 ounce) can red enchilada sauce
• 1/2 cup light sour cream
• 1 cup mexican cheese, shredded

1. Preheat oven to 350 degrees.
2. Cook rice with water according to directions.
3. While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft.
4. Add black beans, spices and salt. Mix well.
5. When rice is done cooking, add to veggie/bean mixture.
6. Add enchilada sauce and sour cream; stir to combine.
7. Transfer mixture to 8x8 casserole dish. Top with shredded cheese.
8. Bake 15-20 minutes until bubbly.

basmati rice, water, olive oil, red pepper, pepper, red onion, black beans, chipotle powder, cumin, salt, red enchilada sauce, light sour cream, mexican cheese

Taken from www.food.com/recipe/mexican-casserole-vegetarian-349746 (may not work)