One-Pan Bean & Rice Enchilada Bake
In an 8×8 baking dish, add 1/2 cup white rice, 1 can kidney beans (drained and rinsed), 1 can of mild red enchilada sauce, 1/3 cup of veggie or chicken stock, and salt & pepper. Stir together. Cover with tin foil and bake for 35 min at 450. Fluff rice with a fork and top with cheese, crushed tortilla chips, cilantro, sour cream, and pickled jalapenos.