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Southwest Vegetarian Bake

Savory Southwest Vegetarian Bake Packed with Flavor and Joy

This Southwest Vegetarian Bake is a hearty, customizable dish packed with flavor, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southwest
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Uncooked Brown Rice Feel free to swap with white rice, adjusting the cooking time.
  • 2 cups Water Essential for cooking the rice; no substitutes necessary.
  • 1 can (15 ounces) Black Beans Rinse and drain before using.
  • 1 can (11 ounces) Mexicorn Regular corn mixed with diced bell peppers works too.
  • 1 can (10 ounces) Diced Tomatoes and Green Chiles Provides acidity and a hint of heat.
For the Creamy Layer
  • 1 cup Shredded Reduced-Fat Cheddar Cheese Use full-fat cheese for a richer taste if desired.
  • 1 cup Salsa Choose your preferred spice level for an extra punch.
  • 1 cup Reduced-Fat Sour Cream Opt for plant-based sour cream for a vegan option.
For the Topping
  • 1/2 cup Chopped Red Onion Provides crunch and bright flavor.
  • 1 can (2-1/4 ounces) Sliced Ripe Olives Offers a savory contrast.
  • 1 cup Shredded Reduced-Fat Mexican Cheese Blend Melts beautifully for a cheesy topping.
For Seasoning
  • 1/4 teaspoon Black Pepper Enhances all the flavors in your casserole.

Equipment

  • Large pot
  • 9x13 inch baking dish
  • Mixing bowl
  • spatula

Method
 

Cook the Rice
  1. In a large pot, bring 2 cups of water to a boil. Stir in 1 cup of uncooked brown rice, cover, and reduce heat to low. Let simmer for 35-40 minutes until tender.
Preheat the Oven
  1. Preheat your oven to 350°F (175°C) and lightly coat a 9x13-inch baking dish with cooking spray.
Mix the Base Ingredients
  1. In a large mixing bowl, combine the cooked rice, black beans, mexicorn, diced tomatoes and green chiles, cheddar cheese, salsa, sour cream, and black pepper. Mix until well incorporated.
Transfer to Baking Dish
  1. Spoon the mixed ingredients into the prepared baking dish, spreading evenly, but don't compress too much.
Add Toppings
  1. Sprinkle chopped red onion and sliced olives over the top, ensuring even distribution.
First Bake
  1. Bake uncovered for about 30 minutes until bubbling.
Add Cheese Layer
  1. Remove from oven, sprinkle shredded Mexican cheese blend on top, and return to oven for an additional 5-10 minutes.
Rest and Serve
  1. Let the bake rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 480mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze portions for up to 2 months.

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