Ingredients:

  • 4 medium green bell peppers, diced (approximately 500 grams)
  • 1 medium onion, chopped (about 150 grams)
  • 2 cups cooked rice (440 grams; can use white or brown rice)
  • 1 can (15 oz/425 grams) black beans, rinsed and drained
  • 1 cup (120 grams) shredded cheddar cheese
  • 1 cup (240 ml) sour cream
  • 2 cloves garlic, minced (about 6 grams)
  • 1 teaspoon ground cumin (5 grams)
  • Salt and pepper, to taste
  • 1 cup (30 grams) crushed tortilla chips
  • ½ cup (50 grams) shredded cheese, for extra topping

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Sauté onions and garlic in a skillet over medium heat until softened (about 5 minutes).
  3. Combine diced green peppers, cooked rice, black beans, sautéed onion and garlic, 1 cup of cheddar cheese, sour cream, cumin, salt, and pepper in a large mixing bowl.
  4. Transfer the mixture into a greased 9x13 inch baking dish.
  5. Cover the casserole with aluminum foil and bake for 20 minutes.
  6. Uncover the casserole, sprinkle with crushed chips and remaining cheddar cheese, then return to the oven for another 10 minutes until cheese is bubbly and golden.
  7. Let cool for 5 minutes before serving.