When I want something warm, cheesy, and comforting without spending ages in the kitchen, this enchilada-style rice casserole is exactly the kind of recipe I reach for.

It has plenty of texture from black beans, vegetables, rice, and halloumi, while the enchilada sauce brings everything together with a rich, gently smoky flavor.

I especially like using cooked rice here because it makes the whole dish come together quickly. Once everything is in the pan, all that is left to do is cover it with cheese and let the top turn beautifully golden.

Ingredients You Will Need

For the casserole:

1 tbsp olive oil

100 g halloumi, coarsely grated

1 white onion, diced

1 red bell pepper, diced

1 tsp smoked paprika

1 tsp ground cumin

½ tsp garlic powder

½ tsp onion powder

½ tsp cayenne pepper

½ cup frozen sweetcorn

400 g canned black beans, drained and rinsed

300 g enchilada sauce

2 cups cooked rice

50 g Red Leicester or mature cheddar, grated

50 g mozzarella, shredded

For serving:

Sour cream or Greek yogurt

Sliced avocado

Fresh cilantro, chopped

Sliced jalapeños

Start With The Halloumi

Heat the olive oil in a large ovenproof frying pan over medium heat. Add the grated halloumi and cook for around 2–3 minutes, stirring occasionally, until some of the edges become golden and lightly crisp.

Grating the halloumi rather than cutting it into large pieces helps distribute its salty flavor throughout the casserole, so there is a little in almost every spoonful.

Add the diced onion and red pepper to the same pan. Cook for another 2–3 minutes until the vegetables begin to soften but still retain some texture.

Build The Sauce

Add the smoked paprika, cumin, garlic powder, onion powder, and cayenne. Stir for a few moments so the spices coat the vegetables evenly.

Tip in the sweetcorn and black beans, then pour over the enchilada sauce. Allow everything to simmer gently for about 5 minutes. This gives the vegetables and beans time to absorb some of the smoky, spicy flavor.

Stir in the cooked rice until it is completely coated in the sauce. The mixture should look rich and moist without becoming soupy.

Add The Cheesy Topping

Scatter the grated cheese and mozzarella evenly across the surface.

Place the pan under a hot grill for around 5 minutes, or until the cheese has melted and started to bubble and turn golden in places. If your frying pan cannot go under the grill, simply transfer the rice mixture to an ovenproof baking dish before adding the cheese.

I like using two types of cheese because one brings a stronger savory flavor while mozzarella creates that soft, stretchy finish that makes the casserole especially comforting.

Finish And Serve

Serve the casserole while it is still hot and bubbling. Add spoonfuls of sour cream or Greek yogurt, slices of creamy avocado, fresh cilantro, and jalapeños according to taste.

The cool toppings work particularly well against the warm, smoky rice and melted cheese. For something extra on the side, I would add a simple green salad, warm tortillas, or a handful of crunchy tortilla chips.

This is the kind of dinner I love for a busy evening: colorful, filling, easy to prepare, and all made in one pan. The combination of creamy cheese, hearty beans, spiced sauce, and soft rice makes every serving feel generous and comforting without requiring complicated preparation.