Weight Watchers Mexican Beans and Rice Casserole Recipe
Weight Watchers Mexican Beans and Rice Casserole Recipe. If you’re looking for a healthy and delicious dish to add to your weekly meal rotation, look no further!
This meal is a great comfort food dinner that’s made with pinto beans, brown rice, corn, Mexican cheese, fat-free sour cream, scallions, green chile peppers, chili powder, salt, and pepper.
This casserole is packed with flavor, and it’s a great way to enjoy tasty Mexican cuisine while sticking to your healthy eating lifestyle.
Plus, it’s really easy to make – perfect for those busy weeknights, because you can make it ahead, and just pop it in the oven. Give this recipe a try today!
Weight Watchers Points
MyWW Points: 6 Green Plan,
6 WW Smart Points.
Related Recipes
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Weight Watchers Chicken Taco Casserole
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Need to make more or fewer servings?
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Weight Watchers Mexican Beans and Rice Casserole
Equipment
Ingredients
- nonstick cooking spray
- 1 can (15 oz) pinto beans rinsed and drained
- 1 cup long grain brown rice cooked
- 1 cup corn drained, or frozen, thawed
- ⅞ cup reduced-fat Mexican cheese blend shredded, divided.
- ¾ cup fat free sour cream
- 2 tablespoon scallions chopped (dark green part only)
- 1 tablespoon green chile peppers chopped
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 350° F.
- Prepare a 2 quart, glass baking dish by spraying with non-stick cooking spray.
- Separate 2 tablespoons of the Mexican cheese and set aside for later.
- In a large mixing bowl, add pinto beans, cooked brown rice, corn, Mexican cheese (minus the reserved 2 tablespoons), sour cream, scallions, green chile peppers, chili powder, salt, and pepper. Stir to mix well.
- Transfer mixture to prepared baking dish, and spread to an even layer.
- In preheated oven, bake 30 minutes.
- Remove casserole from the oven, and sprinkle the reserved 2 tablespoons of Mexican cheese on top.
- Place casserole back in the oven and back approximately 10 minutes, or until the cheese has melted and just starts to bubble.
- Remove casserole from the oven, and let stand for 5 minutes.
- Cut to 6 equals size pieces.
Notes
Nutrition
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