Mexican vegetarian casserole
6 Servings
Ingredients
| Quantity | 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 |
Directions
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