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 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

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 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

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.

Reviews

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Average Rating:

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.
farmboyWI

Jun 9, 2019

Outstandingly good. Based on the comments, I did add one packet of taco seasoning to the water for the rice and one packet of taco seasoning when mixing the ingredients together. I also added a can of pinto beans and a bit more sour cream, nothing reduced-fat. I had some yellow onions I wanted to use up, so I diced them in with the rest of the ingredients and saved the red onions for sprinkling on top. Everyone wanted second helpings.
veggiemama

Apr 27, 2019

Very quick and easy to make vegetarian dish. It makes a lot so there were leftovers.
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)