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Southwest Vegetarian Bake Recipe

Southwest Vegetarian Bake Recipe photo by Taste of Home

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Creamy and comforting, this hearty Southwestern specialty from Patricia Gale of Monticello, Illinois is perfect for chilly nights.

This recipe is:

Healthy

Diabetic Friendly

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Southwest Vegetarian Bake Recipe

Prep: 40 min. Bake: 35 min. + standing

Yield: 8 Servings

40 35 75

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies
1 cup salsa
1 cup (8 ounces) reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

Directions

In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 35-40 minutes or until tender.
Preheat oven to 350°. In a large bowl, combine beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 cup equals 284 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 879 mg sodium, 35 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Originally published as Southwest Vegetarian Bake in Light & Tasty December/January 2006, p63

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Reviews for Southwest Vegetarian Bake

Southwest Vegetarian Bake

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Reviewed on Mar. 09, 2013 by Mom2Will

Yum!! This tastes like the SmartOnes or Lean Cuisine Santa Fe Style Rice and Beans. Excellent wrapped in a tortilla. Will definitely make again and again!

Reviewed on Sep. 11, 2012 by Raynebow

Yay, family loved it! Absolutely will make again. Really good in tortillas or with tortilla chips, too.

Reviewed on Jun. 16, 2012 by robbinthornton

Added extra corn and beans, used sliced green onion and served with fresh tomatoes and chopped lettuce on tortillas...YUM!

Reviewed on Nov. 14, 2011 by Debbilou

I used a can of the Ro-Tel and this was soo good (I like it spicy but this didn't seem over the top or anything hot). Will definitely make again(-: Thanks for sharing!

Reviewed on Jul. 16, 2011 by Carobrain

I have made this recipe many, many times since it was first published in Light & Tasty. My family really enjoys it and I think you will, too.

Reviewed on Jun. 16, 2011 by HeatherD35

This was good, but if I make it again I will add more beans because it didn't keep me full for very long.

Reviewed on Jan. 24, 2010 by TanyaVDB

Very good but I used Rotel where they asked for tomatoes and green chilies. That was almost too much spice for me. The next time I might just use salsa to replace the rotel.

Reviewed on Jan. 17, 2010 by tsp5424

Made this for a girls night out potluck and it was loved by everyone. Quick and easy. Definitely a keeper!

Reviewed on Jan. 14, 2010 by marjie53

I have made this many times and it is always delicious and satisfying.