Tex Mex Rice and Bean Casserole
Anne
ingredients
- 2 tbsp shredded reduced-fat Mexican-style cheese
- 2 tbsp scallion
- 1/8 tsp black pepper
- 1/4 tsp table salt
- 1/4 tsp chili powder
- 3/4 cup fat-free sour cream
- 3/4 cup shredded reduced-fat Mexican-style cheese
- 1 cup cooked rice
- 15 oz canned pinto beans
- 1 tbsp canned green chili peppers
- 1 cup canned yellow corn
- 1 spray cooking spray
- 14 oz canned black beans
directions
- 1
Preheat oven to 350°F. Coat a 2-quart glass baking dish with cooking spray.
- 2
In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
- 3
Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more.
- 4
Let stand for 5 minutes to firm up before slicing into 6 pieces.
notes
8 points per serving
Source: Anne
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