Mexican Vegetarian Casserole

Author: 
Margaret Monger, Germantown, Tennessee, Southern Living NOVEMBER 1996
  • (15 1/4-ounce) can whole kernel corn, drained
  • (15-ounce) can black beans, rinsed and drained
  • (10-ounce) can whole tomatoes and green chiles
  • (8-ounce) container sour cream
  • (8-ounce) jar picante sauce
  • 2 Cups  (8 ounces) shredded Cheddar cheese
  • 2 Cups  cooked rice
  • 1/4 Teaspoon  pepper
  • bunch green onions, chopped
  • (2 1/4-ounce) can sliced ripe olives
  • (8-ounce) package Monterey Jack cheese, shredded
Mexican vegetarian casserole was originally an appetizer recipe. Add rice to make it a simple meatless one-dish meal.

Directions RichSnippets

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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

1,180 calories

Dietary restrictions:

High Fiber

Daily value:

59%

Servings:

6
  • Fat 428g 658%
  • Carbs 519g 173%
  • Saturated 233g 1,163%
  • Fiber 102g 408%
  • Trans 11g
  • Sugars 59g
  • Monounsaturated 113g
  • Polyunsaturated 24g
  • Protein 326g 651%
  • Cholesterol 1,161mg 387%
  • Sodium 10,461mg 436%
  • Calcium 7,477mg 748%
  • Magnesium 885mg 221%
  • Potassium 7,130mg 204%
  • Iron 39mg 218%
  • Zinc 45mg 300%
  • Phosphorus 6,586mg 941%
  • Vitamin A 3,454µg 384%
  • Vitamin C 160mg 267%
  • Thiamin (B1) 6mg 410%
  • Riboflavin (B2) 6mg 380%
  • Niacin (B3) 28mg 142%
  • Vitamin B6 3mg 155%
  • Folic Acid (B9) 1,654µg 414%
  • Vitamin B12 9µg 154%
  • Vitamin D 7µg 2%
  • Vitamin E 22mg 110%
  • Vitamin K 540µg 675%
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