Dump-And-Bake Mexican Bean And Corn Casserole

Ingredients

• 2 tin tinned red kidney beans
• 1 tin tinned black beans
• 1 tin tinned corn kernels
• 400 gram chunky tomato salsa
• 1 tin tinned diced tomatoes
• 1 cup long grain white rice
• 500 millilitre vegetable stock
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika

Instructions

1. 1Heat the oven to 180°C, then drain and rinse all the beans and the corn.
2. 2Tip the beans, corn, salsa, diced tomatoes, rice, stock, cumin and paprika into a large baking dish and stir once.
3. 3Cover tightly with foil and bake for 65 minutes.
4. 4Freezer bag version: put the drained beans, corn, salsa, tinned tomatoes and spices into a large zip-lock bag and freeze for 3 months, then thaw overnight and add the rice and stock in the dish. Cooked leftovers keep 4 days in the fridge or freeze for 3 months; reheat in the microwave for 4 minutes.