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%
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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