Community Pick
Southwest Vegetarian Bake
photo by Redsie
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
8 cups
- Serves:
- 6
ingredients
- 3⁄4 cup brown rice, uncooked
- 1 1⁄2 cups water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexicorn, drained
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 cup salsa
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1⁄4 teaspoon pepper
- 1⁄2 cup red onion, chopped
- 1 (2 1/4 ounce) can black olives, sliced, drained
- 1 cup Mexican blend cheese, shredded
directions
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
- In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
- Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
- Let stand 10 minutes.
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Reviews
-
This was really yummy and really really filling. A perfect one-dish meal. I couldn't find mexicorn or diced tomatoes with green chilies, so to spice it up I added about 1/8 tsp cayenne pepper, 1/4 tsp cumin powder and 2 tsp chili powder. I have to agree with some others that it was a tad soupy. Next time I will drain the tomatoes or stir in 1/2 cup crushed nacho chips. Will definitely make this again.
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My daughter just had a baby and I am staying with her this week. I have been cooking and trying out new recipes each night. My son in law is trying to watch his cholesterol and I wanted to try this since it had no meat. We all loved it! We did leave out the black olives, and the store did not have mexicorn (I just used the niblets corn). I served it with a spinach and fruit salad and cornbread. We were all full and I will make this again when I get home for my DH.
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This was fantastic! My family loved it, especially my 11 yr. old who ate almost 1/2 the recipe all by himself! After we all left the table with happy tummy's he kept going back for more! I didn't have any rotel tomatoes, so I added regular diced tomatoes and a 4 oz can of diced green chili's. I also cut the sour cream in half and cut the Mexican cheese blend in half as well. We don't like olives so I just left those out and topped with fresh cilantro right before serving. My DH, oldest son and I all added a bit of taco sauce to ours just to spice it up. Served this with some tortilla chips and we were all really happy!
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Tweaks
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This was quite good, although it was a bit time consuming to make for a weeknight supper. Instead of black beans I used pinto beans, and I used some frozen corn and greek yogurt instead of sour cream as well as about 2 cups low fat Mexican blend cheese. I think next time I made this I would use black beans as per the recipe's recommendation. BF liked this too. I added hot sauce to this too. Thank you!
RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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