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Southwest Vegetable Bake

A veggie-packed casserole that's easy to assemble and hits the spot on chilly nights.

Course Main Course
Cuisine Mexican
Keyword beans, cheese, rice

Ingredients

  • 1 cup uncooked rice
  • 2 cups water
  • 1 can black beans drained and rinsed
  • 1 can Mexicorn, drained or regular corn plus diced red pepper and 1 TBSP taco seasoning
  • 1 can diced tomatoes and green chiles
  • 2 cups shredded cheese divided
  • 1 cup salsa
  • 1 cup sour cream or plain greek yogurt
  • 1/4 tsp pepper
  • 1/2 cup chopped onion
  • 1 can sliced black olives

Instructions

  1. In a saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

  2. Preheat oven to 350 degrees

  3. In a large bowl, stir together beans, corn, tomatoes, 1 cup of shredded cheese, rice, salsa, sour cream, and pepper

  4. Grease a 2 1/2 quart baking dish and pour in mixture. Sprinkle with onion and olives

  5. Bake, uncovered, for 30 minutes. Sprinkle with 1 cup cheese, bake 5-10 minutes longer. Let stand 10 minutes before serving