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Rice and Black Bean Casserole

Green Valley Kitchen
  • 70 minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

Black beans

1 10 ounce package

Corn, frozen

1

Garlic clove

1/2

Lime - juiced

1 tbsp

Parsley

4

Scallions

1

bag Spinach

1 14.5 ounce can

Tomatoes

1

Zucchini, medium

1

Bouillon cube

1

Jar of salsa - about 8 oz, half

2 cups

Rice, cooked

2 cups

Cheddar cheese, grated