Wednesday, June 17, 2009

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.


  1. That sounds delicious!!! GIMME!

  2. Nic, it was delicious! Even my carnivorous Man gobbled it up! Very filling as well, the recipe actually served more than 6 easily!