Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 294.9
- Total Fat: 11.1 g
- Cholesterol: 30.0 mg
- Sodium: 1,006.5 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.1 g
- Protein: 14.2 g
View full nutritional breakdown of Southwest Vegetarian Bake calories by ingredient
Southwest Vegetarian Bake
Submitted by: LSDALOIAIntroduction
Add chile or jalepenos if you want to spice it up. This is a great way to use up leftover brown rice. Add chile or jalepenos if you want to spice it up. This is a great way to use up leftover brown rice.Number of Servings: 6
Ingredients
-
3/4 c uncooked brown rice
1.5 cup water
1 can black beans, rinsed and drained
1 can (11 oz) corn
1 can Ro-Tel
1 cup salsa
1 cup fat free sour cream
1 cup 2% Cheddar cheese, shredded
1/4 tsp pepper
1/2 cup chopped red onion
1 can (2.25 oz) sliced ripe olives, drained
1 cup 2% Monterey Jack shredded (or cheddar)
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 large bowl, combine the beans, corn, tomatoes, salsa, sour cream, cheddar cheese, pepper, and rice. Transfer to a 13 inch long pan or a 2.5 qt baking dish sprayed with Pam. Sprinkle with onion and olives.
Bake uncovered at 350 for 30 minutes. Sprinkle with Monterey Jack cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LSDALOIA.
In a large bowl, combine the beans, corn, tomatoes, salsa, sour cream, cheddar cheese, pepper, and rice. Transfer to a 13 inch long pan or a 2.5 qt baking dish sprayed with Pam. Sprinkle with onion and olives.
Bake uncovered at 350 for 30 minutes. Sprinkle with Monterey Jack cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LSDALOIA.
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