Mexican Vegetarian Casserole Recipe

Author: Margaret Monger, Germantown, Tennessee, Southern Living NOVEMBER 1996

Nutrition

Cal/Serving: 623
Daily Value: 31%
Servings: 6

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat35g54%
Saturated21g103%
Carbs51g17%
Fiber9g36%
Sugars5g0%
Protein30g60%
Cholesterol99mg33%
Sodium784mg33%
Calcium652mg65%
Magnesium100mg25%
Potassium640mg18%
Iron4mg23%
Zinc4mg26%
Phosphorus603mg86%
Vitamin A1298IU26%
Vitamin C10mg16%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg26%
Niacin (B3)2mg11%
Vitamin B60mg13%
Folic Acid (B9)193µg48%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K43µg54%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...
4

INGREDIENTS

  • 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

Recipe Details

Servings 6 servings