I tried another recipe from my new cookbook and it was really good (I did modify it a bit to my liking)! It made a huge pan, so if you have a smaller family you could cut the recipe in half easily and make a 9×9-inch pan. Enjoy!
4 cups cooked brown rice
2 cups dry pinto beans (or combination of pinto and black beans), cooked (about 4-5 cups cooked)
1 16-oz. Bag of frozen corn
1 quart diced tomatoes (or 2 14.5-oz. Cans), blended up in blender
1 tablespoon chili powder
1 tablespoon taco seasoning
1 teaspoon sea salt
½ teaspoon onion powder
shredded cheddar cheese
tortillas (corn or flour)
First you will need to cook the brown rice and beans. To cook the dry beans, place 2 cups of dry beans (after they have been sorted and rinsed) in a pot with enough water to cover. Bring to a boil, cover, reduce heat, and simmer for about 2 ½ hours or until beans are soft. Drain the beans.
Once rice and beans are done, combine all ingredients except the cheese and tortillas in a large pot. Stir and simmer for about 10 minutes.
Now assemble the casserole: Cover the bottom of a 9×13-inch baking dish with the bean/rice mixture. Put a layer of tortillas on top. Add more bean/rice mixture with cheddar cheese on top. Add more layers of tortillas, bean/rice mixture, and cheese, finishing with bean/rice mixture and cheese. When I made this it completely filled up my 9×13-inch pan!
Bake in a 350 degree oven for 20-30 minutes or until hot and bubbly.
Serve with a large green salad for a yummy dinner!
Tips: You could also prepare this recipe and not assemble it into a casserole. Serve the bean/rice mixture as a filling for some warm tortillas with lettuce and cheese to top it off. Another tip that would make this recipe go together very quickly is to have cooked rice and beans done ahead of time in the freezer.