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:

1,202 calories

Dietary restrictions:

High Fiber

Daily value:

60%

Servings:

6
  • Fat 71g 110%
  • Carbs 92g 31%
  • Saturated 39g 195%
  • Fiber 17g 66%
  • Trans 2g
  • Sugars 15g
  • Monounsaturated 19g
  • Polyunsaturated 4g
  • Protein 56g 111%
  • Cholesterol 194mg 65%
  • Sodium 1,499mg 62%
  • Calcium 1,245mg 124%
  • Magnesium 182mg 46%
  • Potassium 1,373mg 39%
  • Iron 7mg 38%
  • Zinc 8mg 52%
  • Phosphorus 1,160mg 166%
  • Vitamin A 586µg 65%
  • Vitamin C 33mg 56%
  • Thiamin (B1) 1mg 82%
  • Riboflavin (B2) 1mg 67%
  • Niacin (B3) 6mg 30%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 284µg 71%
  • Vitamin B12 2µg 26%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 90µg 113%
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