Southwest Vegetarian Bake Recipe

5 25 32
Southwest Vegetarian Bake Recipe
Southwest Vegetarian Bake Recipe photo by Taste of Home
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Southwest Vegetarian Bake Recipe

Read Reviews
5 25 32
Publisher Photo
This veggie-packed casserole hits the spot on chilly nights. But it's great any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 shredded reduced-fat cheddar cheese
  • 1 cup salsa
  • 1 cup (8 ounces) 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. Yield: 8 servings.
Originally published as Southwest Vegetarian Bake in Light & Tasty December/January 2006, p63

Nutritional 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, 1 lean meat, 2 vegetable, 1 fat.

  • 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 (8 ounces) 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
  1. In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Southwest Vegetarian Bake in Light & Tasty December/January 2006, p63

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Reviews forSouthwest Vegetarian Bake

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MY REVIEW
Natalie User ID: 9158595 265697
Reviewed 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! :)"

MY REVIEW
wagondorfer User ID: 1632905 264464
Reviewed Apr. 8, 2017

"easy and good."

MY REVIEW
IslandWife User ID: 6007790 263513
Reviewed 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!!"

MY REVIEW
Catherine User ID: 9074362 261110
Reviewed Feb. 10, 2017

"This recipe is absolutely wonderful! So extremely flavorful!"

MY REVIEW
familyfothree User ID: 6580606 260427
Reviewed 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!"

MY REVIEW
cctp1016 User ID: 1672997 260190
Reviewed Jan. 24, 2017

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

MY REVIEW
schamberlain User ID: 8299832 259518
Reviewed 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"

MY REVIEW
orionaimee User ID: 4826249 244044
Reviewed Feb. 18, 2016

"My family never thought they would like a vegetarian dish. You wont even miss the meat in this one."

MY REVIEW
CydDelve User ID: 8112157 243724
Reviewed Feb. 12, 2016

"This was fantastic! I'm vegetarian and my husband is an omnivore and even he said, "Yeah, please make this again!" I added a tbsp of chili powder and a lot more cheese than the recipe called for. I also used pinto beans (I *thought* I had a can of black beans but it proved elusive...), which worked out fine. This is a terrific dinner and will be added to our regular roster---thanks!!"

MY REVIEW
Lor207 User ID: 978905 241544
Reviewed Jan. 11, 2016

"Yummy! I This will be added to my meatless Monday recipes!"

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