Mexican Vegetarian Casserole

Mexican Vegetarian Casserole

3 reviews, 4 star(s). 100% would make again

Ready in 1h

Try this Mexican Vegetarian Casserole recipe, or contribute your own.


2 c Rice; cooked
1/4 ts Pepper
1 15-oz can Black beans; rinsed
8 oz Picante sauce
16 oz Canned tomatoes
1 16-oz can Whole kernel corn
8 oz Low-fat sour cream
2 c Jack cheese; or cheddar cheese

Original recipe makes 6



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@CENTER.COLGATE.EDU on Mar 7, 1997

Verified by stevemur
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Calories Per Serving: 873 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Love this! It's one of my favorites. It's quick and easy!
msutherlin 1y ago

We liked it. Used it as a dip with tortilla chips
hollyloveland 2y ago

the recipe does not tell you what to do with the rice so i assumed you serve the dish over it. it was delicious.
kgreger 5y ago

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