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Southwest Vegetarian Bake

 Southwest Vegetarian Bake
Creamy and comforting, this hearty Southwestern specialty from Patricia Gale of Monticello, Illinois is perfect for chilly nights.
8 ServingsPrep: 40 min. Bake: 35 min. + standing

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.

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Southwest Vegetarian Bake (continued)

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.