Cookbook - Main Dishes

Mexican Vegetable Casserole

• 1 can (10 oz) diced tomatoes and green chilies
• 1 can (15 oz) corn drained
• 1 can (15 oz) black beans drained
• 8 oz sour cream- 1 cup*
• 1 cup shredded cheddar cheese*
• 14 tsp pepper
• 1 jar (8 z) chunky salsa
• 2 cup cooked brown rice
• Crushed red pepper to taste

Instructions

1. Mix together and put in casserole dish. Top with chopped onion, sliced black olives and an additional ¾ cup shredded cheese.
2. Bake at 350 degrees for 50 to 60 minutes.
3. Serve with sour cream, salsa, avocado or guacamole, chips and/or tortillas (whole-wheat).

*Use light or fat-free sour cream and cheese.