A deliciously layered casserole featuring taquitos atop a savory mix of beans, corn, and cheese, finished with a zesty jalapeño crema.
Ingredients
1 cup Enchilada sauce
1 can Black beans
1 cup Corn
1 cup Cooked rice
1 medium Diced bell pepper
1 medium Chopped red onion
1/2 cup Heavy cream
2 tablespoons Taco seasoning
to taste Salt
1 teaspoon Paprika
1 teaspoon Cumin
4 cups Shredded cheese
12 Taquitos
1/2 cup Sour cream
2 tablespoons Lime juice
1 tablespoon Pickling liquid
to taste Jalapeño slices
for garnish Fresh cilantro leaves
Method
Begin by preheating your oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with cooking spray.
In a spacious mixing bowl, blend together the enchilada sauce, black beans, corn, pre-cooked rice, diced bell pepper, chopped red onion, heavy cream, taco seasoning, salt, paprika, cumin, and 3 cups of shredded cheese until thoroughly mixed.
Spread the combined mixture evenly into the prepared baking dish. Arrange the taquitos on top of this flavorful base.
Place the dish in the preheated oven and bake for approximately 40 minutes, or until the taquitos turn a lovely golden brown and the mixture begins to bubble.
Meanwhile, in a small bowl, whisk together sour cream, lime juice, and pickling liquid until smooth. Let it rest at room temperature while the casserole bakes.
After baking, remove the casserole from the oven and sprinkle the remaining cheese on top. Add jalapeño slices evenly over the surface and return it to the oven for another 8 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 10 minutes before serving. Garnish with fresh cilantro and drizzle with the prepared jalapeño crema.
