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Southwest Vegetarian Bake Recipe
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Southwest Vegetarian Bake Recipe

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This veggie-packed casserole hits the spot on chilly nights. But it's great any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES: 8 servings

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

Nutritional Facts

284 calories: 1 cup, 10g fat (6g saturated fat), 30mg cholesterol, 879mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 15g protein Diabetic Exchanges: 2 starch, 1 lean meat 1 fat.

Directions

  1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 35-40 minutes or until tender.
  2. 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.
  3. 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.
Originally published as Southwest Vegetarian Bake in Light & Tasty December/January 2006, p63


Reviews for Southwest Vegetarian Bake

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
orionaimee
Reviewed Feb. 18, 2016

"My family never thought they would like a vegetarian dish. You wont even miss the meat in this one."

MY REVIEW
CydDelve
Reviewed Feb. 12, 2016

"This was fantastic! I'm vegetarian and my husband is an omnivore and even he said, "Yeah, please make this again!" I added a tbsp of chili powder and a lot more cheese than the recipe called for. I also used pinto beans (I *thought* I had a can of black beans but it proved elusive...), which worked out fine. This is a terrific dinner and will be added to our regular roster---thanks!!"

MY REVIEW
Lor207
Reviewed Jan. 11, 2016

"Yummy! I This will be added to my meatless Monday recipes!"

MY REVIEW
kabman
Reviewed Jan. 6, 2016

"I have made this for several people and they all loved it. I do leave the olives out as I am not an olive fan."

MY REVIEW
habenaroman
Reviewed Jul. 27, 2015

"Tasty side dish too."

MY REVIEW
17sebenedict
Reviewed May. 21, 2015

"At first I thought the olives would make it taste bad, but the dish came out really well! I will be making this again!"

MY REVIEW
caree929
Reviewed Dec. 17, 2014

"This was really good! I made it with all Mexican shredded cheese simply because the package had two cups worth and I figured why not? I think when I make it again I'll use two cans of black beans just for the added protein and because my three year old loves beans. I think I'll also brown the onions before adding them just because they were a little too crunchy for my taste. Otherwise this had a great flavor and was pretty filling!"

MY REVIEW
mamamissy
Reviewed May. 22, 2014

"Keeper!"

MY REVIEW
hobbes_181@yahoo.com
Reviewed Apr. 9, 2014

"This is delicious. I am a meat eater but you don't even miss it in this dish, though it is good with some chicken added in if you are so inclined. We have made this several times and even the kids love it."

MY REVIEW
Igraine32
Reviewed Nov. 27, 2013

"The taste of this is going to come from the salsa you use. Make sure you use your favorite and not just what's the cheapest. We like Newman's own farmer's garden. Cause of that this dish was amazeballs!"

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