Mexican vegetarian casserole

Yield: 6 Servings

Measure Ingredient
16 ounces Whole kernel corn, canned, drained
15 ounces Black beans, canned, rinsed and drained
16 ounces Canned tomatoes
8 ounces Low-fat sour cream
8 ounces Picante sauce
2 cups Jack or cheddar cheese, shredded
2 cups Cooked rice
¼ teaspoon Pepper

Combine corn, beans, tomatoes, sour cream, picante sauce and 1 cup of cheese. Spoon into lightly greased 9x13"pan. Sprinkle w/ remaining cheese.

Bake 350 degrees for 30 minutes.

Optional: may top with sliced ripe olives and sliced green onions.

Recipe by: Southern Living Nov 1996 - adapted Posted to EAT-L Digest 06 Mar 97 by SGAVETT@... on Mar 7, 1997

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