Cheesy Enchilada Rice and Bean Casserole

1 cup red enchilada sauce

1 cup canned black beans, drained

2 cups white rice, cooked

1 cup cheddar cheese, grated

1 cup Monterey Jack cheese with jalapenos, grated

¾ cup whole kernel corn, drained

Cilantro for garnish (optional)

Preheat the oven to 350°F

Combine the enchilada sauce, beans, cooked rice, ½ cup of cheddar, ½ cup Monterrey Jack and ½ cup of corn in a large bowl. Mix well.

Place the mixture in an 8x8 casserole.

Sprinkle with the rest of the cheese and corn.

Bake for 30 to 35 minutes or until the cheese is melted and bubbling.

Serve hot.

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