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Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois
  • 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 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.

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Reviews

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Average Rating:
  • Judy
    Feb 23, 2021

    First, this made a massive amount. Had to put it in the 13 x 15 cake pan. Froze a bunch for burrito filling for later. I also added a pack of taco seasoning since others said to and used pinto beans since we aren't real fond of black beans. I thought it was just OK, but my husband really enjoyed it. I think it will be much better wrapped in a flour tortilla. And, that's easy enough to do. Let him eat it right out of the dish and wrap mine in tortillas. I never do fat free anything, so my cheese and sour cream were the real deal. I'd rather eat less and have full satisfying flavor then use tasteless fat free stuff and still crave more flavor. I'm not sure I will make this again.

  • Rocky
    Feb 8, 2021

    Dish was simple to prepare and tasted great; not too spicy--just right!

  • ElfiePoo
    Nov 10, 2020

    I always read through comments and am never disappointed. I knew it would be a bit bland for us, so I also threw in a packet of El Paso taco seasoning mix. Didn't have mexicorn so I put in regular 15 oz corn, drained, since I didn't want to waste the little bit of left. To make up for it, I finely chopped a few strips of a red sweet pepper and cooked it with the onion to soften. Also used white rice since I had some leftover. 3/4 cup dried is 2-1/4 cups cooked. Personal preference but I don't used reduced fat anything. If it's too many calories, I use less or do without. So full fat cheese and sour cream. I may have been a little low on rice and about 1/4 cup extra on corn, but there was no way this was going to fit in my shallow 2-1/2 quart casserole unless I wanted to be cleaning up the oven from run over. I used my big square casserole and it was pretty much perfect, but I think a 9x13 pan would've worked just as well. Definitely a keeper and definitely needed the taco seasoning. Thanks to those who suggested it. I had no mexican cheese blend, so used monterey jack. This is a very versatile and forgiving recipe.

  • Astrid
    Sep 16, 2020

    My family loves this recipe, I make it about twice a month. I always mix a packet of McCormick taco seasoning in, it really improves the flavor. I also sprinkle chopped cilantro over the top after I take it out of the oven. I've noticed that if you cook the rice (i use white) with a little less water than you should that the casserole reheats better, it doesn't get as mushy.

  • Nicolas
    Aug 30, 2020

    Ouch... very bland, doesn't reheat well. Won't be making this one again.

  • newgrandma
    Jul 7, 2020

    My husband and I both love this. I leave out the olives since we are not fans. It can be a main dish or used as a side with scooper chips. And yes, cilantro is very good in this.

  • 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.