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. ---------------------------------------------------------------------------
Nutrition
Ingredients
