Title: Mexican Vegetarian Casserole
Categories: Casseroles, Mexican, Vegetables
Yield: 6 Servings

16 oz Whole kernel corn, canned,
-drained
15 oz Black beans, canned, rinsed
-and drained
16 oz Canned tomatoes
8 oz Low-fat sour cream
8 oz Picante sauce
2 c Jack or cheddar cheese,
-shredded
2 c Cooked rice
1/4 ts Pepper

Combine corn, beans, tomatoes, sour cream, picante sauce and 1 cup of
cheese. Spoon into lightly greased 9x13"pan. Sprinkle w/ remaining cheese.
Bake 350 degrees for 30 minutes.

Optional: may top with sliced ripe olives and sliced green onions.

Recipe by: Southern Living Nov 1996 - adapted Posted to EAT-L Digest 06 Mar
97 by SGAVETT@CENTER.COLGATE.EDU on Mar 7, 1997