Mexican Casserole

I mentioned yesterday that this week was filled with brand new recipes for EVERY dinner! Tonight's new meal was Mexican Casserole. I've had them before but I was trying a new recipe which, surprise surprise, I didn't actually follow. The recipe was from Cooking Light and was actually vegetarian (not vegan, but still it's better than nothing). Here's what I did and what I'd change.

1 cup of brown rice (cook before using, but I started with 1 cup of uncooked rice)
1 can of black beans, drained and rinsed
1/2 an onion, diced
3 cloves of garlic, diced
some jalapeno, diced
1 can of tomatoes (would use petite diced next time)
cheeze sauce
sour cream (Tofutti Better than Sour Cream)
Salsa

Preheat oven to 375 degrees
Cook the rice (I cooked it in 1 cup veggie broth, 1 cup water)
Saute onion, garlic and jalapeno (until translucent)
Add tomatoes to the pan with the onion, garlic and jalapeno
In a casserole dish spread cooked rice evenly over the bottom, dump the beans on top of the rice and spread out, then dump the tomato mixture on top of the beans. Top it all off with the cheeze sauce.
Bake at 375 for 20-30 minutes until hot all the way through.
Serve with sour cream and salsa

Next time I think I'll use a 16 oz jar of salsa instead of the tomatoes, jalapeno, onion, and garlic. Then I could just throw it together without having to cut or saute things (yes I'm that lazy).

I hope all that made sense - My brain seems to be on vacation right now. :)

Happy Eating!