This dish is so simple and delicious. Cheesy and just enough spice to give it a little bit of heat and lots of flavor. Packed full of black beans, corn, and green chilies, with just enough of the enchilada sauce to hold it together. You can top it off with a little bit of sour cream even if you like. This reheats perfectly for lunches the next day, and everyone will enjoy it.
1 cup uncooked rice (cooked to package directions)
1 tablespoon olive oil
1/2 small onion, diced
1 15 oz can black beans, drained and rinsed
1 cup frozen corn
1 4 oz can mild green chilies, diced
1 14 oz can mild enchilada sauce (make sure is gluten free)
salt and pepper, to taste
1/4 teaspoon turmeric
1/4 teaspoon cumin
3/4 cup shredded cheddar cheese
Cook your rice first, then set aside.
Heat the olive oil in a large skillet over medium high heat, then add the onion and cook until translucent. Add the black beans, corn, chilies, turmeric, cumin, salt and pepper. Stir well then add the rice and enchilada sauce. Allow the sauce to coat all the vegetables and rice.
Next sprinkle the cheese over the top of the skillet. Reduce the heat to low. Cover the skillet and allow the cheese to fully melt. Serve hot. Enjoy!