If you have some leftover rice in the refrigerator from the previous night. Then you can use that to make enchilada rice casserole. First, saute onions and bell pepper in oil until tender. Then add black beans, enchilada sauce, corns, taco seasoning, garlic, cumin powder, and salt. Saute for 3-5 minutes until well combined. Then add leftover rice and cook at low for 3 minutes. Finally, adjust the seasoning and garnish with cilantro, avocado, and lettuce.