Southwest Vegetable Bake Recipes

SOUTHWEST VEGETARIAN BAKE

Southwest Vegetarian Bake image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

SOUTHWESTERN BAKE

Southwestern Bake image

A delicious southwestern recipe that includes black beans. I use mild salsa, but if you like it spicy, use hot salsa. This is one of my favorite recipes.

Provided by LINDAMOMMY

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 9

Number Of Ingredients 12

Ingredients

1 pound lean ground beef
2 cloves garlic, minced
1 onion, chopped
2 teaspoons chili powder
2 (15 ounce) cans black beans, rinsed and drained
2 (8.75 ounce) cans whole kernel corn, drained
1 (16 ounce) container sour cream
2 cups fresh salsa
5 cups crushed plain tortilla chips
3 cups shredded Cheddar cheese
1 large fresh tomato, finely chopped
3 green onions, chopped

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 29 g, Cholesterol 108.3 mg, Fat 40.4 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 21 g, Sodium 972.7 mg, Sugar 5.1 g

SOUTHWEST VEGETARIAN BAKE

Southwest Vegetarian Bake image

This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese.

Provided by SweetySJD

Categories One Dish Meal

Time 1h40m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup brown rice, uncooked
1 1/2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can mexicorn, drained
1 (10 ounce) can diced tomatoes with green chilies
1 cup salsa
1 cup sour cream
1 cup cheddar cheese, shredded
1/4 teaspoon pepper
1/2 cup red onion, chopped
1 (2 1/4 ounce) can black olives, sliced, drained
1 cup Mexican blend cheese, shredded

Steps:

In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
Let stand 10 minutes.

SOUTHWEST VEGETABLE BAKE

Southwest Vegetable Bake image

A yummy side dish, light lunch, or add an extra can of black beans, and it becomes a great vegetarian main dish. Adapted from a weight watchers recipe given to me by a friend.

Provided by Christine in Chicago

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 (11 1/2 ounce) cans corn mixed with chopped peppers, drained
1 (14 1/2 ounce) can tomatoes and green chilies, undrained
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped jalapenos, drained (can sub mild green chiles, if preferred)
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup shredded low-fat Mexican cheese blend

Steps:

Preheat oven to 350 degrees F.
Mix all ingredients except cheese in a 2 quart baking dish.
Bake, covered, 25 minutes, or until hot and bubbly.
Remove from oven,top with cheese, and bake an additional 5-10 minutes, uncovered, until cheese is melted.
Serve hot!

Nutrition Facts : Calories 218.1, Fat 1.7, SaturatedFat 0.3, Sodium 1000.3, Carbohydrate 46, Fiber 6.8, Sugar 2, Protein 8.9

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