Hot Dish ~ Mexican Vegetarian Casserole

With this recipe as inspiration and using what I had on hand, I made a few adjustments and came up with something that I think is just as good and so much healthier! While I'm sure it is delicious, the original version weighs in at 627 calories and 33 grams of fat, ouch!

I found that 1 cup of cheese and 1 cup of rice is plenty but if the family wants more they can add it to their own portion.

Mexican Vegetarian Casserole ala Rapunzel

1 cup frozen corn kernels, thawed
15 oz Old El Paso Vegetarian Refried Beans
8 oz Pace Picante Salsa (I used hot because I like things spicy!)
1/2 cup low-fat shredded cheddar cheese (or Mexican blend or Monterey Jack)
1 cup chopped tomato (or canned, I just happened to have fresh)
1/4 tsp black pepper
1 medium scallion, chopped
1 cup cooked brown rice
6 oz frozen meatless soy crumbles, thawed slightly
1/2 cup low-fat cheddar cheese, for topping
sliced black olives, for topping (I used 6 large)
8 oz reduced-fat sour cream

Combine first 9 ingredients in a casserole or 9 x 11" baking dish. Sprinkle with the sliced black olives and shredded cheese. Bake at 350 degrees for about 50 minutes. Top with sour cream before serving.

Serves 6 at 6 POINTS each

Note: This can be served with baked tortilla chips alongside as a dip or rolled into whole wheat tortillas, just remember to count the extra POINTS.