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Mexican Vegetarian Casserole Recipe

Name: Mexican Vegetarian Casserole
Ingredients: 16 ounce Whole kernel corn, canned, liquid removed; 15 ounce Black beans, canned, rinsed and liquid removed; 16 ounce Canned tomatoes; 8 ounce Low-fat lowfat sour cream; 8 ounce Picante sauce; 2 c. Jack or possibly cheddar cheese, shredded; 2 c. Cooked rice; 1/4 tsp Pepper

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $2.00 view details

16 ounce Whole kernel corn, canned, liquid removed
15 ounce Black beans, canned, rinsed and liquid removed
16 ounce Canned tomatoes
8 ounce Low-fat lowfat sour cream
8 ounce Picante sauce
2 c. Jack or possibly cheddar cheese, shredded
2 c. Cooked rice
1/4 tsp Pepper

Directions

Combine corn, beans, tomatoes, lowfat sour cream, picante sauce and 1 c. of cheese. Spoon into lightly greased 9x13"pan. Sprinkle w/ remaining cheese.
Bake 350 degrees for 30 min.
Optional: may top with sliced ripe olives and sliced green onions.

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Amount Per Serving	%DV
Serving Size 354g
Recipe makes 6 servings
Calories 587
Calories from Fat 179	30%
Total Fat 20.44g	26%
Saturated Fat 11.9g	48%
Trans Fat 0.0g
Cholesterol 53mg	18%
Sodium 642mg	27%
Potassium 1419mg	41%
Total Carbs 75.59g	20%
Dietary Fiber 14.1g	47%
Sugars 8.77g	6%
Protein 28.69g	46%

Mexican Vegetarian Casserole Recipe

Ingredients