Southwest Vegetarian Bake

Name: Southwest Vegetarian Bake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 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 shredded reduced-fat cheddar cheese; 1 cup salsa; 1 cup reduced-fat sour cream; 1/4 teaspoon pepper; 1/2 cup chopped red onion; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 cup shredded reduced-fat Mexican cheese blend

This veggie-packed casserole hits the spot on chilly nights. But it's equally good any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois

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 shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Directions

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. 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, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 285 calories, 10g fat (5g saturated fat), 21mg cholesterol, 759mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.

Originally published as Mexican Vegetarian Casserole in Light & Tasty December/January 2006

Reviews

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Average Rating:

katecrid47

Feb 28, 2018

This was good. I also added some taco seasoning. Next time I will spice it up a little more with a medium salsa or chilies. Leftovers were better! Thanks for sharing!
newgrandma

Dec 2, 2017

This was wonderful!! My husband was skeptical because there is no meat, but he said, "Please make it again!" I did add taco seasoning after reading the reviews. We liked it the first night and the leftovers heated well. I think it would be good in a wrap or eaten with tortilla chips.
Ladycooktoo

Oct 25, 2017

FIVE STAR!!! Fantastic and so easy to make. I did saute sweet pepper, onion and green chilies before adding and also used kidney beans instead (taste perferance)
Natalie

May 8, 2017

Pros: Easy to make, family favorite, not terribly unhealthy.Cons: Takes an hour to make and NEVER any leftovers.I usually double the recipe because my family of three cannot get enough of this casserole! :)
wagondorfer

Apr 8, 2017

Easy and good.
IslandWife

Mar 15, 2017

This was so easy and tasty! I added some taco seasoning. This is so versatile - you could add avocados on top, etc. Thanks for sharing!!
Catherine

Feb 10, 2017

This recipe is absolutely wonderful! So extremely flavorful!
familyfothree

Jan 28, 2017

Great dish. After reading the comments, I added a few teaspoons of low sodium taco seasoning, and used 1 can of low sodium pinto beans and a can of low sodium cannellini beans. I used the diced tomatoes with celery, garlic and onions and added some minced garlic. This recipe is a keeper!
cctp1016

Jan 24, 2017

Delicious! I doubled the amount of rice and added a few tablespoons of taco seasoning and it was great!
schamberlain

Jan 10, 2017

This dish had great flavor. Unfortunately I undercooked the rice a little. I will make again of course with the rice cooked properly