Southwest Vegetarian Bake Weight Watchers Friendly Recipe Genius Kitchen Recipes

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 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

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

SOUTHWEST VEGETARIAN BAKE - WEIGHT WATCHERS FRIENDLY

Southwest Vegetarian Bake - Weight Watchers Friendly image

Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling - didn't even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole.

Provided by cookingfor1

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup brown rice, uncooked
1 1/2 cups water
15 ounces kidney beans, rinsed
14 ounces diced tomatoes
3 ounces diced green chilies
8 ounces corn, drained
1 cup salsa
1 cup reduced-fat sour cream
2 cups Mexican blend cheese
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cilantro, chopped

Steps:

In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
Bake, uncovered at 350 degrees.
Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
Let stand 10 minutes before serving.
Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.

Nutrition Facts : Calories 324.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 46.5, Sodium 869.1, Carbohydrate 35.4, Fiber 5.6, Sugar 7.1, Protein 14.2

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