Southwest Vegetarian Bake

Name: Southwest Vegetarian Bake
Prep time: 40 min
Cook time: 35 min
Yield: 8
Ingredients: 3/4 cup uncooked brown rice; 1-1/2 cups water; 1 can (15 ounces) black beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 1 can (10 ounces) diced tomatoes and green chilies; 1 cup shredded reduced-fat cheddar cheese; 1 cup salsa; 1 cup reduced-fat sour cream; 1/4 teaspoon pepper; 1/2 cup chopped red onion; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 cup shredded reduced-fat Mexican cheese blend

Southwest Vegetarian Bake was pinched from <a href="https://www.tasteofhome.com/recipes/southwest-vegetarian-bake/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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. —Patricia Gale, Monticello, Illinois..."

INGREDIENTS

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3/4 cup uncooked brown rice

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1-1/2 cups water

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1 can (15 ounces) black beans, rinsed and drained

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1 can (11 ounces) Mexicorn, drained

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1 can (10 ounces) diced tomatoes and green chilies

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1 cup shredded reduced-fat cheddar cheese

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1 cup salsa

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1 cup reduced-fat sour cream

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1/4 teaspoon pepper

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1/2 cup chopped red onion

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

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1 cup shredded reduced-fat Mexican cheese blend

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