This veggie-packed casserole hits the spot on chilly nights. But it's equally good any time I have a taste for Mexican food with all the fixings, too. &mdash;Patricia Gale, Monticello, Illinois

Southwest Vegetarian Bake

brown rice

water

(15 ounces) black beans, rinsed and drained

(11 ounces) Mexicorn, drained

(10 ounces) diced tomatoes and green chiles

cheddar cheese

salsa

sour cream

pepper

red onion

(2-1/4 ounces) sliced ripe olives, drained

Mexican cheese blend

15g protein.  <B>Diabetic exchanges: </B> 2 starch

I always read through comments and am never disappointed.  I knew it would be a bit bland for us, so I also threw in a packet of El Paso taco seasoning mix.  Didn&#039;t have mexicorn so I put in regular 15 oz corn, drained, since I didn&#039;t want to waste the little bit of left.  To make up for it, I finely chopped a few strips of a red sweet pepper and cooked it with the onion to soften.  Also used white rice since I had some leftover.  3/4 cup dried is 2-1/4 cups cooked. Personal preference but I don&#039;t used reduced fat anything.  If it&#039;s too many calories, I use less or do without.  So full fat cheese and sour cream.  I may have been a little low on rice and about 1/4 cup extra on corn, but there was no way this was going to fit in my shallow 2-1/2 quart casserole unless I wanted to be cleaning up the oven from run over.  I used my big square casserole and it was pretty much perfect, but I think a 9x13 pan would&#039;ve worked just as well.  Definitely a keeper and definitely needed the taco seasoning.  Thanks to those who suggested it. I had no mexican cheese blend, so used monterey jack.  This is a very versatile and forgiving recipe.

My family loves this recipe, I make it about twice a month. I always mix a packet of McCormick taco seasoning in, it really improves the flavor. I also sprinkle chopped cilantro over the top after I take it out of the oven. I&#039;ve noticed that if you cook the rice (i use white) with a little less water than you should that the casserole reheats better, it doesn&#039;t get as mushy.

Ouch... very bland, doesn&#039;t reheat well. Won&#039;t be making this one again.

My husband and I both love this.  I leave out the olives since we are not fans. It can be a main dish or used as a side with scooper chips.  And yes, cilantro is very good in this.

This casserole was so good that we wrapped  it in tortillas. Believe me, you won&#039;t miss the meat! As suggested, I did add about a half pkg. of mild taco seasoning. I don&#039;t think it would have been as enjoyable without it.  It&#039;s worth the time and effort that goes into this dish. Would be a hit at picnics as an appetizer using small wraps too.

This was really good!  I used Minute brown rice, 2 cups cooked according to the directions, and for the salsa, Pace Hot Picante Sauce.  Although the directions did not mention draining the Rotel tomatoes, I did.  As another reviewer suggested, I sauteed the onions just a bit, but next time I will skip that step.  I made tortilla chips from whole wheat tortillas cut into 8 wedges, brushed on both sides with melted butter, topped with sea salt and baked for 10 minutes at 350.  I also served avocado slices as a side.  This is a recipe I will recommend to others and definitely make again.

A tasty recipe!  I make this dish on meatless Monday at least 2x a month.  Serve it with avocado salad and you’ve got dinner.  Sometimes I double it for leftovers for lunches during the week

A great recipe! I made some substitutions- white rice for brown, and instead of tomatoes, I added another small can of corn. I added a taco seasoning like another review suggested and I found it very flavorful.

My only complaint is that after 45 minutes it eas still a bit soupy....I let it stand and rest but it never thickened up. Ultimately, I put it back in the oven and cooked it down. It was great after that and after re-cheesing the top. The waiting process turned my original topping hard and crusty....

For those of you that have made this.  How do you think a little cilantro would be in it.? Making it for a potluck.

southwest vegetarian bake

Prep Time: 40 minutes

Cook Time: 35 minutes

Total: 1 hours, 15 minutes

Servings: 8

Cost: $1.70 /serving

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web

Southwest Vegetarian Bake - Weight ...

Southwest Chicken Bake

Southwest Chicken Bake

Southwest Croissant Egg Bake

Vegetarian Pasta Bake

Vegetarian pasta bake

Vegetarian Meatball Pasta Bake

Instant Pot Southwest Biscuit Egg B...

Creamy vegetarian pumpkin pasta bak...

Vegetarian One-Pot Pasta bake

Vegetarian Gnocchi Bake with Ricott...

Vegetarian Pumpkin and Kale Pasta B...

Southwest Burger

Southwest Empanadas

Southwest Potatoes

Southwest Salad

Southwest Salad

Southwest Coleslaw