Mexican Vegetarian Casserole Recipe

Mexican Vegetarian Casserole


1 (15 ounce) can black beans , rinsed & drained

1 (15 ounce) can whole kernel corn , drained

1 (8 ounce) jar Pace Picante Sauce (I use medium hot)

1 (8 ounce) carton sour cream

1 (10 ounce) can diced rotel tomatoes and green chilies

2 cups shredded colby-monterey jack cheese

1/4 teaspoon black pepper

1 -2 green onion , chopped

2 cups cooked rice

8 ounces shredded monterey jack cheese (for topping)

sliced black olives (for topping)


Combine the first 9 ingredients. Spoon into a lightly greased 9 x 11 inch baking dish. Sprinkle with the sliced black olives and shredded Monterey Jack Cheese. Bake at 350 degrees F. for about 50 minutes.

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