Tex-Mex Rice and Bean Casserole

Name: Tex-Mex Rice and Bean Casserole
Yield: 6
Ingredients: cooking spray; 1 cup canned yellow corn, drained, or frozen, thawed corn kernels; 1 tablespoon chopped canned green chili peppers, mild or hot; 15 ounces canned pinto beans, rinsed and drained; 1 cup cooked brown rice, fresh or day old; 3/4 cup shredded reduced fat Mexican blend cheese; 3/4 cup fat free sour cream; 1/4 tsp chili powder; 1/4 tsp table salt; 1/8 tsp black pepper; 2 tbsp chopped, uncooked scallions (dark green part only); 2 tbsp shredded reduced fat Mexican style cheese

Tex-Mex Rice and Bean Casserole was pinched from <a href="http://www.shape.com/healthy-eating/healthy-recipes/15-vegetarian-recipes-even-meat-eaters-will-love/tex-mex-rice-and-bean-casserole" target="_blank">www.shape.com.</a>

"Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast...."

INGREDIENTS

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cooking spray

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1 cup canned yellow corn, drained, or frozen, thawed corn kernels

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1 tablespoon chopped canned green chili peppers, mild or hot

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15 ounces canned pinto beans, rinsed and drained

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1 cup cooked brown rice, fresh or day old

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3/4 cup shredded reduced fat Mexican blend cheese

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3/4 cup fat free sour cream

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1/4 tsp chili powder

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1/4 tsp table salt

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1/8 tsp black pepper

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2 tbsp chopped, uncooked scallions (dark green part only)

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2 tbsp shredded reduced fat Mexican style cheese

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