Do you celebrate Cinco de Mayo? I think this year, we should - even if it only means a fantastic Mexican feast! So, bust out a big pan of your famous enchiladas or tacos - I'll be making my easy Crock Pot Tacos - and then pop this easy Cinco de Mayo side dish in the oven ... cheesy baked black beans & rice!!
You know I am alllllll about easy recipes, right? Well, this recipe only has 3 ingredients, so it is most definitely EASY! And can be doubled or even tripled for a crowd. So, whether you are having a small family dinner or a big Mexican fiesta, cheesy baked black beans & rice are a must make!
This Cinco de Mayo side dish is a quick twist on basic black beans and rice, but hey, everything is better topped with an ooey gooey layer of melted cheese, right?
Ingredients
- rice
- black beans
- cheddar cheese
Step by step
- Spread the rice in the baking dish.
- Top with beans.
- Cover with cheese.
- Bake!
Need to use up more rice? Try this rice and ground beef skillet dinner too!
Serving suggestions & add ins
I like to add lime zest and a squeeze of lime juice to my rice while it is cooking. If you like heat, add a layer of sliced jalapeños under the cheese.
While your cheesy black beans & rice are baking, you will have plenty of time to enjoy a margarita (or non alcoholic margarita punch!)and a few chips and homemade fresh salsa or guacamole.
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Cheesy Baked Black Beans & Rice
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: side
- Method: baking
- Cuisine: Mexican
Description
Cheesy baked beans and rice is a fast, 3 ingredient side dish recipe perfect for Cinco de Mayo or even Taco Tuesday!
Ingredients
- 2 cups prepared rice
- One 15.5 oz. can seasoned black beans (undrained)
- 2 cups shredded triple cheddar cheese
- Cilantro (lime wedges and salsa for garnish, optional)
Instructions
- Spray a baking dish with non-stick cooking spray and preheat oven to 350*.
- Spread the prepared rice in the bottom of the baking dish.
- Spread the beans evenly over the rice.
- Finally, cover the beans with the shredded cheese.
- Bake about 15 minutes or until cheese is melted and just beginning to brown.
- Sprinkle with cilantro to garnish and serve with lime wedges and salsa, if desired.
Nutrition
- Serving Size:
- Calories: 1453
- Sugar: 2.2 g
- Sodium: 3355.9 mg
- Fat: 89.2 g
- Carbohydrates: 78.5 g
- Protein: 86 g
- Cholesterol: 261.4 mg
Keywords: baked black beans
Wendy Hogue says
Yum! Can't wait to make this!
JaneEllen says
Your post and great recipe bring back memories from San Diego when we'd go to one of great San Diego Mexican restaurants for Cinco deMayo, oh yummmm. And Margaritas, oh my. Haven't had margarita in quite a while.
When we used to go to Chili's in Grand Junction more often I'd have 2 margaritas during happy hour. Pretty good ones, two is about all I can drink anymore.
I'm pinning your recipe so I can print out soon. Wish we could go to Mexican restaurant in next town for Cinco deMayo, maybe we can. Then walk around town for little bit before driving home. Police station around corner from rest.
Will you have company for the day? Sounds like fun if you do. Did you have a good weekend? Hope so and have happy week.
Keri says
Hi JaneEllen! I agree - two margaritas is my max, too! We'll probably just celebrate Cinco de Mayo with our little family of four, but that is just fine with me 🙂 Thanks for your fun comments!!
Rachel @ BubblyNatureCreations.com says
Such an easy and delicious side dish!
Jessi @ Practically Functional says
Ooh yum, that looks super delicious! Pinning!
Gwendolyn Whitfield says
We are nuts about Mexican food... YUM!!!
Ashley @ LeavingTheRut says
Looks delicious!! Can't wait to give this one a try. Pinned it!
Stopping by from Show me what you Got link up.
Ashley @ LeavingTheRut
Becca from It's Yummi! says
I love beans and rice, and that extra cheesiness just takes it over the top! Awesome!
Sarah says
This was delicious and E.A.S.Y.! I doubled the recipe and put it in a 9x13 to feed a crowd. Great recipe to take to a pot luck.
Keri says
Ooooh, I'm so glad you liked it! I agree - great pot luck dish!!
Cheryl Newton says
This looks yummy. I'm always on the lookout for new Mexican side dishes. But I am not a wing-it kind of gal. How long should I bake it? Thanks, Cheryl
Shelley says
Found this on Pinterest, made it for the family tonight and everyone had seconds! They loved it. I didn't buy seasoned beans so I just added onion flakes, cumin and garlic powder to the can, stirred it up and dumped the beans on top of the rice.
Rachel @ BubblyNatureCreations.com says
Just made this and it's awesome! I will be sharing it tonight on the Make Bake Create Live G+ Hangout! If you can't make it then it will be recorded and you can catch it later! 🙂
Angela says
What kind of rice did you use? White, brown, Spanish?
Keri says
Hi Angela - I used plain cooked white rice but you could use brown rice or a flavored rice as well. Thanks so much for stopping by!
Stephanie says
Hey there! I'm going to make this as a side dish for our New Years Eve black & white party- about how many servings is in this recipe? Thanks!!
Shannon says
I found this recipe tonight on Pinterest and made it for dinner. I had an almost overripe tomato, so I added that before the cheese. I also LOVE cayenne!! And sprinkled that rather generously on top. This was amazing. It would have been perfect even without my additions. The real proof this is a keeper, was my husband commenting on how good it was. .. that and he helped himself to seconds! (for context, my husband really does not like anything resembling a casserole) I'll be sure to browse your other recipes 🙂
jane says
Easy, but VERY bland. Topped with salsa when serving and that helped!
Kara says
Delicious! I added jalapeños for heat!
★★★★★