Makes 6 servings
2 packages 8.8 ounce sizes fully cooked brown rice
1 jar 15 1/2 ounces salsa
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 can 15 ounces refried beans
1/2 teaspoon cumin
1 package 10 ounces frozen corn, thawed
1 1/2 cups shredded reduced fat taco cheese blend
2 10 ounce packages frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped cilantro
1/2 cup shredded lettuce
1. In a large bowl combine rice, salsa, and oregano.
In a second bowl combine refried beans, corn, chili powder, and cumin.
2. Coat a 12x8x2 baking dish with nonstick cooking spray.
Spread half of the rice mixture evenly in the dish. Layer refried bean mixture and half the cheese over the rice. Scatter spinach over cheese.
Top with remaining cheese and rice mixture.
3. Heat oven to 350 degrees F.and bake for 35 minutes.
Sprinkle with shredded lettuce and cilantro when done.
Tip: This dish can be covered when assembled and refrigerate for up to two days PRIOR TO Baking.
Great for a plan ahead meal. If you want this casserole spicy just add hot salsa.