Vegetarian Black Bean and Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 318.3
  • Total Fat: 6.2 g
  • Cholesterol: 7.7 mg
  • Sodium: 379.6 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 10.9 g

View full nutritional breakdown of Vegetarian Black Bean and Rice Casserole calories by ingredient
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Number of Servings: 8


    Beans - Bush's Black Beans Reduced Sodium, 1.75 cup (one can)
    Yellow Sweet Corn, Canned, 1.75 cup (one can)
    *Extra Virgin Olive Oil, 1 tbsp
    *Pepper, Sweet, Red, Raw (1/2 cup = 74.5 gms), 74.5 gram (one med. pepper)
    Zucchini, 1 cup, sliced
    *Old El Paso Reduced Salt Taco Seasoning - 1/6 package, 6 serving
    *Brown Rice (uncooked), 2 cup
    Cheese - Kroger Shredded Mexican Style, 0.5 cup
    *Knorr 8 Vegetable Stock 1 Cube, .5 serving
    Breakstone Fat Free Sour Cream, 8 tbsp
    *1 med yellow onion, 1 serving

Tips - I follow these instructions, and the rice is perfect every time!


cook brown rice (see tips below)
while rice is cooking chop onion, pepper and zucchini and saute in olive oil for about five minutes
drain and rinse black beans
drain corn
prepare vegetable stock
preheat oven to 350 degrees F
when rice is cooked, combine all ingredients except for cheese
put in a large baking dish, sprayed with cooking spray
sprinkle cheese over top
bake for 30 minutes

Serving Size: serves eight

Number of Servings: 8

Recipe submitted by SparkPeople user SALLIESPAULDING.

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