South of the Border Vegetarian Bake

This recipe has saved the day more than once when I forgot to make dinner. I make the beans in advance and freeze them, but you could also used canned. Most of the toppings are optional so you can use what you have and it still makes a good meal, though we think the more you put on top, the better it is. 

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SOUTH OF THE BORDER VEGETARIAN BAKE    serves 8


4 C. cooked brown rice

3 C.  pinto bean mix (recipe below) 

1 C. salsa  (mild green- chile or whatever you like)

2 C. (8 oz) shredded cheese  (cheddar, colby or montery jack)

½ C. onion, chopped

1 green pepper, diced

1 large tomato, diced

sour cream- for garnish

guacamole or sliced avocado for garnish

tortilla chips


In 9 x 13 pan, layer rice, beans, salsa, cheese, onion, pepper and tomato.  Bake at 350° 20-30 min or until heated through and cheese is melted. Garnish with sour cream and guacamole. Serve with chips.


PINTO BEAN MIX        makes 15 cups (5-3 C. Bags)


6 C. dried pinto beans (~3 lb.)        

10 C. water    

3 large onions, chopped

2 cloves garlic, minced

2 Tbs. butter

2 Tbs. salt

½ tsp. pepper


Wash and sort beans. In large pot, combine beans and enough water to cover. Boil 2 min. remove from heat, cover and let stand 1 hour. Discard soaking water, rinse beans and add 10 cup water, onions, garlic and butter. Bring to a boil, reduce heat and simmer 2 hours or until tender. Add salt and pepper.  Cool and package in 2-3 cup servings. Freeze up to 6 months.


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© Being Fruitful, 2012