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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 436.3
  • Total Fat: 9.7 g
  • Cholesterol: 3.8 mg
  • Sodium: 1,401.1 mg
  • Total Carbs: 68.6 g
  • Dietary Fiber: 12.2 g
  • Protein: 22.7 g

View full nutritional breakdown of Vegetarian Mexican Casserol (Crock Pot) calories by ingredient
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Vegetarian Mexican Casserol (Crock Pot)

Submitted by: 4THEBEAUTYINME

Introduction

Basically this is one of those just-throw-it-all-in-the-pot-and-cook-it recipes. Its very easy and can serve up to twelve if your watching your portions (about a cup) but for the nutrition info I entered 10. This is also great on tortillas and I even have a friend who made it and served it as a queso dip!

*It can turn out too spicey for some, so get mild varieties of ingredients if you've got a sensitive stomach and this one is rather sodium rich, so I wouldn't reccomend it if your watching your salt intake.

PS: I've had different results with the rice, sometimes its better to use instant or precook it a little, but usually it turns out just fine with raw. Let me know how it goes for you :)
Basically this is one of those just-throw-it-all-in-the-pot-and-cook-it recipes. Its very easy and can serve up to twelve if your watching your portions (about a cup) but for the nutrition info I entered 10. This is also great on tortillas and I even have a friend who made it and served it as a queso dip!

*It can turn out too spicey for some, so get mild varieties of ingredients if you've got a sensitive stomach and this one is rather sodium rich, so I wouldn't reccomend it if your watching your salt intake.

PS: I've had different results with the rice, sometimes its better to use instant or precook it a little, but usually it turns out just fine with raw. Let me know how it goes for you :)

Number of Servings: 10

Ingredients

    1 can reduced fat Cream of Mushroom Soup
    1 can Cheese soup
    1 1/2 cans of water
    2 cans black beans
    2 small cans sliced black olives
    1 lrg or 2 smll bgs of frozen soy crumbles
    2 cups brown rice
    2 can Rotel (diced tomatoes and green chilies)
    1 pkg low sodium Taco Seasoning

Directions

No real prep here, just mix all ingredients together in the slow cooker, stir, and cover. I advise doing this one while you know you'll be home because you should stir occaisionally to keep the crumbles from burning, however I've left it before and its turned out just fine. It takes about 5 to 6 hours to cook on low (2 to 3 on high?).

Number of Servings: 10

Recipe submitted by SparkPeople user 4THEBEAUTYINME.






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Member Ratings For This Recipe

  • This was very tasty. I used Qorn instead of soy crumbles. I was rather impressed. (I put the can of mushroom soup in there and had my doubts about it.)
    I did overcook it a bit as I made it before I left for work. The flavor was good but the consistency was mushy. - 10/4/10

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