Mexican Vegetarian Casserole Recipe

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

Nutrition

Cal/Serving: 629
Daily Value: 31%
Servings: 6

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat35g54%
Saturated21g104%
Trans0g0%
Carbs51g17%
Fiber9g37%
Sugars8g0%
Protein31g61%
Cholesterol99mg33%
Sodium595mg25%
Calcium641mg64%
Magnesium117mg29%
Potassium758mg22%
Iron4mg21%
Zinc4mg27%
Vitamin A1739IU35%
Vitamin C15mg26%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg26%
Niacin (B3)3mg14%
Vitamin B60mg14%
Folic Acid (B9)202µg50%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K46µg58%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...
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