SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
- In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
- Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
- Sprinkle the green onions over the casserole and serve.
SOUTHWESTERN VEGETARIAN CASSEROLE
Steps:
- Heat the oven: Preheat the oven to 450°F and grease a 9x13-inch casserole dish with cooking spray.
Nutrition Facts : Calories 633 kcal, Carbohydrate 88 g, Cholesterol 51 mg, Fiber 13 g, Protein 25 g, SaturatedFat 11 g, Sodium 1742 mg, Sugar 13 g, Fat 22 g, UnsaturatedFat 0 g
SOUTHWESTERN VEGGIE-PACKED TATER TOT CASSEROLE RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, garlic, medium yellow onion, frozen corn, shredded carrot, black beans, all-purpose flour, chili powder, kosher salt, whole milk, diced tomato, shredded mozzarella cheese, frozen tater tot, small tomato, medium red onion, jalapeño, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C).
- Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
- Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
- Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
- Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
- Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
- Add the mozzarella cheese and stir until melted.
- Turn off the heat and arrange the tater tots on top of the vegetable mixture.
- Transfer to the oven and bake until browned and bubbling, about 30 minutes.
- Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
- Enjoy!
Nutrition Facts : Calories 829 calories, Carbohydrate 113 grams, Fat 32 grams, Fiber 19 grams, Protein 30 grams, Sugar 19 grams
SOUTHWESTERN QUINOA VEGETABLE CASSEROLE
Make and share this Southwestern Quinoa Vegetable Casserole recipe from Food.com.
Provided by Serenus
Categories One Dish Meal
Time 1h
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- combine all ingredients except cheese and sour cream in a 2 quart casserole.
- cover with foil and bake for 30 minutes.
- remove and stir.
- bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
- cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
- serve with sour cream.
SOUTHWEST VEGETARIAN BAKE
This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese.
Provided by SweetySJD
Categories One Dish Meal
Time 1h40m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
- In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
- Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
- Let stand 10 minutes.
SOUTHWEST VEGETARIAN BAKE - WEIGHT WATCHERS FRIENDLY
Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling - didn't even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole.
Provided by cookingfor1
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
- In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
- Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
- Bake, uncovered at 350 degrees.
- Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
- Let stand 10 minutes before serving.
- Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.
Nutrition Facts : Calories 324.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 46.5, Sodium 869.1, Carbohydrate 35.4, Fiber 5.6, Sugar 7.1, Protein 14.2
SOUTHWEST VEGETABLE BAKE
A yummy side dish, light lunch, or add an extra can of black beans, and it becomes a great vegetarian main dish. Adapted from a weight watchers recipe given to me by a friend.
Provided by Christine in Chicago
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients except cheese in a 2 quart baking dish.
- Bake, covered, 25 minutes, or until hot and bubbly.
- Remove from oven,top with cheese, and bake an additional 5-10 minutes, uncovered, until cheese is melted.
- Serve hot!
Nutrition Facts : Calories 218.1, Fat 1.7, SaturatedFat 0.3, Sodium 1000.3, Carbohydrate 46, Fiber 6.8, Sugar 2, Protein 8.9
SPICY SOUTHWESTERN VEGETABLE SOUP
This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.
Provided by bmarie
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
- Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
- Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
- Simmer for another 10 minutes and serve with cheese and tortilla chips on top.
Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15
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SOUTHWESTERN BLACK BEAN CASSEROLE (DUMP AND BAKE)
From frommybowl.com
4.9/5 (36)Category MainCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 400F. Mix the vegetable broth, salsa, and nutritional yeast together in a medium pot and bring to a boil over high heat.
- While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish. Sprinkle the black beans over the veggies, then add the uncooked rice on top.
- Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
- Remove from the oven and top with fresh cilantro, avocado, and chipotle mayo (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
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