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Recipe: Mexican Vegetarian Casserole

Main Dishes - Meatless
MEXICAN VEGETARIAN CASSEROLE

1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can tomatoes
1 (8 ounce) container low-fat sour cream
1 (8 ounce) jar picante sauce
2 cups shredded jack or cheddar cheese, divided use
2 cups cooked rice
1/4 teaspoon ground black pepper
sliced ripe olives and sliced green onions (optional, for garnish)

Combine corn, beans, tomatoes, sour cream, picante sauce and 1 cup of cheese. Spoon into lightly greased 13x9-inch pan. Sprinkle with remaining cheese.

Bake 350 degrees for 30 minutes.

If desired, top with sliced ripe olives and sliced green onions.

Servings: 6
Adapted from source: Southern Living magazine, November 1996
MsgID: 062343
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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