A successful vegetarian entree--burrito casserole

I found this recipe in Family Circle and thought I would share. It's yummy, healthy, easy, and makes enough for daaays of leftovers.

2 packages (8.8 ounces each) brown rice, cooked
1 jar (15 1/2 ounces) salsa
1/2 teaspoon dried oregano
1 can (15 ounces) refried beans
1 package (10 ounces) frozen corn, thawed
1/2 teaspoon chipotle chili powder (we just used regular chili powder)
1/2 teaspoon ground cumin
1 1/2 cups shredded reduced-fat taco cheese blend
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped cilantro

1. In a large bowl, combine the cooked rice, salsa, and oregano. In a second bowl, combine the refried beans, corn, chile powder, and cumin
2. Coat a 12x8x2-inch baking pan with nonstick cooking spray. Spread half of the rice mix evenly in the bottom of the dish. Layer the refried bean mix and half the cheese over the rice. Spread the spinach on top of that. Top with the remaining rice and cheese
3. (Optional) Cover with plastic wrap and refrigerate for up to 2 days
4. Heat oven to 350, bake uncovered for 35 min or until internal temp is 140. Sprinkle with cilantro before serving

Jason and I also topped with hot sauce for a little extra flavor. Yum!

The recipe makes 6 servings. Each serving has 382 calories, 9 g fat (4 g sat), 19 g protein, 61 g carbs, 10 g fiber, 788 mg sodium, and 26 mg cholesterol. Not so bad, right? Kind of high in carbs and sodium, but nice and low in calories!!

PS. We did our shopping at Trader Joe's and remembered to bring our bags from home :)