Southwest Vegetarian Bake Recipes

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SOUTHWEST VEGETARIAN BAKE



Southwest Vegetarian Bake image

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

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

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 VEGETARIAN BAKE



Southwest Vegetarian Bake image

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

3/4 cup brown rice, uncooked
1 1/2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can mexicorn, drained
1 (10 ounce) can diced tomatoes with green chilies
1 cup salsa
1 cup sour cream
1 cup cheddar cheese, shredded
1/4 teaspoon pepper
1/2 cup red onion, chopped
1 (2 1/4 ounce) can black olives, sliced, drained
1 cup Mexican blend cheese, shredded

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



Southwest Vegetarian Bake - Weight Watchers Friendly image

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

3/4 cup brown rice, uncooked
1 1/2 cups water
15 ounces kidney beans, rinsed
14 ounces diced tomatoes
3 ounces diced green chilies
8 ounces corn, drained
1 cup salsa
1 cup reduced-fat sour cream
2 cups Mexican blend cheese
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cilantro, chopped

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

SOUTHWESTERN VEGETARIAN CASSEROLE



Southwestern Vegetarian Casserole image

This is vegetarian comfort food at its best! A flavorful filling of beans, veggies, and spices is topped with fluffy cheddar drop biscuits and baked to perfection.

Provided by Laurel Randolph

Categories     Entree     Dinner

Time 1h5m

Number Of Ingredients 24

Cooking spray, for the casserole dish
2 teaspoons olive oil
1 small red onion, diced
2 medium yellow squash or zucchini, chopped
8 ounces cremini mushrooms, stems trimmed and diced
1 large red, orange, or yellow bell pepper, seeded and chopped
1 jalapeño, seeded and diced, optional
1/2 large bunch (about 3 cups tightly packed) curly leaf kale, stems removed and leaves roughly chopped
3 cloves garlic, minced
2 teaspoons chili powder, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 (15-ounce) cans pinto or black beans, rinsed and drained
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (7-ounce) can salsa verde
For the cheddar biscuit
2 1/3 cups (326g) all-purpose flour, divided
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter, cold and cubed
1 1/2 cups buttermilk
1 1/2 cups shredded sharp cheddar cheese, divided

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 SKILLET



Southwestern Veggie Skillet image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
  • Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

SOUTHWEST VEGGIE AND RICE CASSEROLE



Southwest Veggie and Rice Casserole image

Provided by Beth Moncel

Categories     Bean     Rice     Bake     Dinner     Casserole/Gratin

Yield Serves 8

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 medium jalapeño, seeded and diced
1 medium bell pepper, seeded and diced
1 medium zucchini, quartered lengthwise and sliced
1/2 tablespoon chili powder
3/4 teaspoon salt
1 cup frozen corn kernels
1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
1 (15-ounce) can black beans, drained and rinsed
3 cups Taco Rice
2 cups shredded sharp cheddar
2 green onions, thinly sliced

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 PASTA



Southwestern Vegetarian Pasta image

Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Provided by COLLEEN CAMPO

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g

SOUTHWESTERN VEGGIE-PACKED TATER TOT CASSEROLE RECIPE BY TASTY



Southwestern Veggie-Packed Tater Tot Casserole Recipe by Tasty image

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

1 head cauliflower
1 tablespoon olive oil
2 cloves garlic, minced
½ medium yellow onion, diced
1 cup frozen corn
1 ½ cups shredded carrot
15 oz black beans, 1 can, drained and rinsed
¼ cup all-purpose flour
1 teaspoon chili powder
1 teaspoon kosher salt
2 cups whole milk
1 cup diced tomato, 1 can with juices
1 cup shredded mozzarella cheese
28 oz frozen tater tot, 1 bag
1 small tomato, diced
½ medium red onion, diced
1 jalapeño, thinly sliced
¼ cup fresh cilantro, chopped

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

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