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Thursday, July 26, 2012



Vegetarian Enchilada Casserole

Makes 8 to 10 servings

Ingredients:1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
Half of (8-ounce) container low-fat sour cream
1 (8-ounce) jar picante sauce
1 cup shredded low-fat Monterey jack or cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies
2 cups cooked brown rice
1/4 teaspoon black pepper
1 to 2 green onions, chopped
Garnishes: sliced black olives and shredded low-fat Monterey jack or cheddar cheese

Directions:1. Preheat oven to 350 degrees F and spray a 9x11-inch casserole dish with cooking spray. Gently mix corn with beans, sour cream, picante sauce, cheese, tomatoes and green chilies, rice, pepper and onions.

2. Spoon bean mixture into prepared casserole dish and top with olives and more cheese. Bake for 50 minutes or until cheese bubbles and mixture is cooked through.

shared at
Open House Thursday

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