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
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can whole tomatoes and green chiles
  • 1 (8-ounce) container sour cream
  • 1 (8-ounce) jar picante sauce
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 2 cups cooked rice
  • 1/4 teaspoon pepper
  • 1 bunch green onions, chopped
  • 1 (2 1/4-ounce) can sliced ripe olives
  • 1 (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

Click Here For Directions

Recipe Details

Serves: 
6

Nutrition

Calories per serving:

1,238 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

62%

Servings:

6
  • Fat 430g 662%
  • Carbs 580g 193%
  • Saturated 233g 1,165%
  • Fiber 117g 470%
  • Trans 11g
  • Sugars 57g
  • Monounsaturated 113g
  • Polyunsaturated 25g
  • Protein 350g 699%
  • Cholesterol 1,161mg 387%
  • Sodium 9,296mg 387%
  • Calcium 7,409mg 741%
  • Magnesium 1,183mg 296%
  • Potassium 7,530mg 215%
  • Iron 41mg 228%
  • Zinc 50mg 333%
  • Phosphorus 6,859mg 980%
  • Vitamin A 3,454µg 384%
  • Vitamin C 137mg 229%
  • Thiamin (B1) 7mg 469%
  • Riboflavin (B2) 6mg 349%
  • Niacin (B3) 27mg 137%
  • Vitamin B6 3mg 161%
  • Folic Acid (B9) 2,403µg 601%
  • Vitamin B12 9µg 154%
  • Vitamin D 7µg 2%
  • Vitamin E 17mg 83%
  • Vitamin K 521µg 651%
Have a question about nutritional data? Let us know.
Rate this Recipe

The Daily Meal Editors and Community Say...