Preparation:
Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with
cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till
soft.
In a casserole dish spritzed with PAM layer: corn, cooked rice, olives,
zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven for
30 minutes or until heated thoroughly.
Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.
Notes:
Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a
piece of wax paper. Store in a zip lock baggie and then you can have fresh
cilantro anytime.
I bought the grocery store brand of "Mexican style chili beans." They have
little/no fat in them.
Variations: scallions: shredded lettuce on top with tomato, mushrooms
sauted with onions, etc.
Source: I made up this recipe after having something similar in a
restaurant. The measurements are flexible |
