1 16ozcanor about 1 1/2 cups black beans, drained and rinsed
1small onionchopped
1tablespooncanola oil
1 14.5ozcan diced tomatoes and green chiliesundrained
2teaspoonschili powder
1 1/2cupsshredded Colby/Jack cheesecan substitute cheddar or a blend
Instructions
Cook rice according to package directions. In a large bowl, combine the beans and rice. In a skillet, heat the oil over medium heat. Add the onion and saute for about 5 minutes, or until onion is cooked and translucent. After onion is cooked, add the tomatoes and chili powder. Bring to a boil, then reduce heat and simmer for 3 minutes. Remove from heat.
If baking immediately, preheat oven to 350 degrees F. Spray a 2-quart baking dish (an 8?x8? pan works great) with cooking spray. Layer half of the rice and beans, half of the tomatoes, then half of the cheese. Repeat layers. If making ahead, cover and refrigerate until ready to bake.
Cover and bake for 30 minutes until heated through (about 40 minutes if baking from the refrigerator). Uncover and bake about 5 to 10 minutes longer, until cheese is melted and bubbly.