Southwest Vegetarian Bake
Tuesday, May 7, 2019
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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
∙ Serves 8
Produce
1 can Black beans
1/2 cup Red onion
1 can Tomatoes and green chiles
Condiments
1 can Ripe olives
1 cup Salsa
Pasta & Grains
3/4 cup Brown rice
Baking & Spices
1/4 tsp Pepper
Dairy
1 cup Cheddar cheese, reduced-fat
1 cup Mexican cheese blend, reduced-fat
1 cup Sour cream, reduced-fat
Liquids
1 1/2 cups Water
Other
1 can (11 ounces) mexicorn, drained
Ingredients
∙ Serves 8
Produce
1 can Black beans
1/2 cup Red onion
1 can Tomatoes and green chiles
Condiments
1 can Ripe olives
1 cup Salsa
Pasta & Grains
3/4 cup Brown rice
Baking & Spices
1/4 tsp Pepper
Dairy
1 cup Cheddar cheese, reduced-fat
1 cup Mexican cheese blend, reduced-fat
1 cup Sour cream, reduced-fat
Liquids
1 1/2 cups Water
Other
1 can (11 ounces) mexicorn, drained