Mexican Vegetarian Casserole |
Course : Casseroles
Serves: 6 |
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Ingredients:
15 1/4 ounces whole kernel corn -- drained |
15 ounces black beans rinsed and drained |
10 ounces whole tomatoes and green chiles |
8 ounces sour cream |
8 ounces picante sauce |
2 cups shredded Cheddar cheese |
2 cups cooked rice |
1/4 teaspoon pepper |
1 bunch green onions -- chopped |
2 1/4 ounces ripe olives sliced , drained |
8 ounces Monterey Jack cheese -- shredded |
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Preparation / Directions:
Combine first 8 ingredients; spoon into a lightly greased 13x9x2-inch baking dish. Sprinkle with green onions, olives, and Monterey Jack cheese. Bake at 350 degrees for 50 minutes.
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Nutritional Information:
233 Calories (kcal); 13g Total Fat; (49% calories from fat); 11g Protein; 18g Carbohydrate; 40mg Cholesterol; 235mg Sodium |
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