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Mexican Vegetarian Casserole

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Ingredients

Adjust Servings:

	1 (15 ounce) can whole kernel corn, drained
	1 (15 ounce) can black beans, rinsed & drained
	1 (8 ounce) carton sour cream
	1 (8 ounce) jar pace picante sauce (use medium hot)
	2 cups shredded colby-monterey jack cheese
	1 (10 ounce) can diced rotel tomatoes and green chilies
	2 cups cooked rice
	1/4 teaspoon black pepper
	1 - 2 green onion, chopped
	sliced black olives (for topping)
	8 ounces shredded monterey jack cheese (for topping)

Nutritional information

593.4

Calories

294 g

Calories From Fat

32.7 g

Total Fat

19.7 g

Saturated Fat

90 mg

Cholesterol

1104.5 mg

Sodium

49.6 g

Carbs

6.8 g

Dietary Fiber

4.8 g

Sugars

28.8 g

Protein

392g

Serving Size

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Mexican Vegetarian Casserole

Name: Mexican Vegetarian Casserole
Prep time: 20 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 1; : 1; : 1; : 2; : 1; : 2; : 1/4; : 1 - 2; : 8

Features:

Cuisine:

American

Sooo delish!

90 min
Serves 6
Easy

Ingredients

1
1
1
1
2
1
2
1/4
1 - 2
8

Directions

Mexican Vegetarian Casserole, Can be used as a dip for your favorite chips It disappears quickly!, Sooo delish!, Love this dish Easy to make Very tasty A keeper for my meatless Mondays

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Steps

1 Done	Combine the First 9 Ingredients.
2 Done	Spoon Into a Lightly Greased 9 X 11 Inch Baking Dish.
3 Done	Sprinkle With the Sliced Black Olives and Shredded Monterey Jack Cheese.
4 Done	Bake at 350 Degrees F.
5 Done	For About 50 Minutes.