Cheesy Enchilada Casserole

February 17, 2014

Hi, friends!

I swear I have been all over the place lately. Between wedding planning, getting sick, and trying to juggle work, blogging has seriously been neglected. I have been making some delicious recipes, just not getting the chance to photograph them unfortunately.

When Cabot Creamery reached out to me recently about joining their Cabot Cheese Board. I was so excited!  I mean, this girl loves her cheese. And I also love Cabot. Not only for taste, but the quality of care the animals receive.

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I received some samples of cheese to try and besides eating it straight out of the package, I knew just the way to use them!

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I modified Angela’s recipe for vegan enchilada casserole by substituting the pasta for brown rice and, of course, adding cheese! This dish turned out excellent! The seasonings definitely added a little kick to the dish!

Cheesy Enchilada Casserole  (adapted from Oh She Glows)

Ingredients:

  • 8-ounces dry brown rice, partially cooked
  • 1 teaspoon olive oil
  • 1 red onion, chopped
  • 1 medium jalapeno pepper, seeded and chopped
  • 3 bell peppers (any color), chopped
  • 3 tablespoons taco seasoning mix 
  • 1 can black beans (or 2 cups cooked), drained and rinsed
  • 1.5-2 cups enchilada sauce 
  • 1/3-1/2 cup Cabot seriously sharp and jalapeno cheese
  • 1 cup chopped green onions
  • salt & pepper, to taste
  • Avocado, salsa, sour cream, as desired

Directions:

Preheat oven to 350F and grab a 2-quart casserole dish. Start by cooking rice. Add 1 cup rice to 2 cups of water in pot. Bring to boil. Cook for about 10 minutes or until partially cooked. Set aside.

In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7 to 8 minutes. 

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Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 minutes. Stir in the cheese, rice, and chopped green onion.

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Season with salt and pepper as needed. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and bake for 15-20 mins at 350F until heated through. Sprinkle remaining cheese on dish and add back in oven for 1-2 minutes to melt cheese.

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This dish was excellent!

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And I have to say, we both loved the jalapeno cheddar cheese flavor. Along with the seriously sharp, it really took this dish over the top. I ate this once and its own and then over a bed of greens. Hearty and delicious!

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Thanks for reading!

Disclaimer: I was provided samples Cabot Cheese from Cabot Creamery for being affiliated with the brand. My opinions, as always, are honest and my own.

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{ 6 comments… read them below or add one }

Candace @ Cabot February 17, 2014 at 11:24 am

You had me at enchilada! Can’t wait to try this recipe.

Reply

Swanky Dietitian February 17, 2014 at 4:54 pm

Thank you, Candace!
The cheeese was the perfect addition! :)

Reply

Jessie February 17, 2014 at 1:58 pm

Yum! I love Cabot cheese, and your recipe looks amazing!

Have fun with wedding planning! :)

Reply

Swanky Dietitian February 17, 2014 at 4:54 pm

Thanks Jessie!
I just feel horrible I have been so MIA!

Reply

Biz February 17, 2014 at 7:39 pm

I am on their board too – I loves me some cheese! I would use that dish and just use tortilla chips to scoop them up – yummers!!

Reply

Andrea@WellnessNotes February 17, 2014 at 9:58 pm

I LOVE cheese, and your enchilada casserole sounds wonderful!

Hope things will slow down a bit for you soon. :)

Reply

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