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Southwest Vegetarian Bake

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
  • Total Time
    Prep: 40 min. Bake: 35 min. + standing
  • Makes
    8 servings


  • 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 chiles
  • 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


  • 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.

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  • Foxycook
    Jun 27, 2020

    This casserole was so good that we wrapped it in tortillas. Believe me, you won't miss the meat! As suggested, I did add about a half pkg. of mild taco seasoning. I don't think it would have been as enjoyable without it. It's worth the time and effort that goes into this dish. Would be a hit at picnics as an appetizer using small wraps too.

  • Bonnie
    May 7, 2020

    This was really good! I used Minute brown rice, 2 cups cooked according to the directions, and for the salsa, Pace Hot Picante Sauce. Although the directions did not mention draining the Rotel tomatoes, I did. As another reviewer suggested, I sauteed the onions just a bit, but next time I will skip that step. I made tortilla chips from whole wheat tortillas cut into 8 wedges, brushed on both sides with melted butter, topped with sea salt and baked for 10 minutes at 350. I also served avocado slices as a side. This is a recipe I will recommend to others and definitely make again.

  • Maureen
    Apr 27, 2020

    A tasty recipe! I make this dish on meatless Monday at least 2x a month. Serve it with avocado salad and you’ve got dinner. Sometimes I double it for leftovers for lunches during the week

  • Kate
    Apr 14, 2020

    A great recipe! I made some substitutions- white rice for brown, and instead of tomatoes, I added another small can of corn. I added a taco seasoning like another review suggested and I found it very flavorful.

  • Terri
    Mar 8, 2020

    My only complaint is that after 45 minutes it eas still a bit soupy....I let it stand and rest but it never thickened up. Ultimately, I put it back in the oven and cooked it down. It was great after that and after re-cheesing the top. The waiting process turned my original topping hard and crusty....

  • Vikki
    Jan 20, 2020

    For those of you that have made this. How do you think a little cilantro would be in it.? Making it for a potluck.

  • klabelle9
    Jan 2, 2020

    I found it too bland

  • Walt
    Dec 4, 2019

    Thanks for the tasty recipe. My daughter has a rice allergy so I used quinoa instead (cooked in a rice cooker with veggie stock). I added half of a chipotle pepper and a tablespoon of the chipotle adobo sauce, regular diced tomatoes(what I had on hand), taco seasoning, And sautéed onion garlic and bell pepper. It turned out well and all my carnivores loved it!

  • carolyn
    Nov 3, 2019

    Excellent basic recipe!

  • mythyagain
    Jul 5, 2019

    Great casserole - will definitely make again.