Mexican Vegetable Casserole
A delicious vegetarian casserole dish packed with flavorful Mexican ingredients.
Ingredients
| 8 | cups brown rice |
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| 24 | zucchinis zucchini |
| 24 | summer squashes summer squash |
| 2 | cans black beans |
| 16 | ounces frozen mixed vegetables |
| 16 | ounces frozen onions |
| 2 | large large green peppers, diced |
| 8 | cups cheddar cheese |
| 2 | tablespoons garlic powder |
| 2 | tablespoons onion powder |
| 4 | tablespoons taco seasoning |
| 48 | ounces salsa |
Instructions
| 1. | Begin by chopping the zucchini and summer squash into bite-sized pieces. |
|---|---|
| 2. | In a large mixing bowl, combine the brown rice, zucchini, summer squash, black beans, mixed vegetables, onions, green peppers, cheddar cheese, garlic powder, onion powder, and taco seasoning. Mix well. |
| 3. | Pour the mixture into a baking pan that has been sprayed with cooking spray. |
| 4. | Bake in the oven at 350°F for 1 1/2 hours until the casserole is cooked through. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 579.7 kcal |
| Protein | 25.4 g |
| Fat | 18.3 g |
| Carbohydrates | 84.2 g |
| Fiber | 10.6 g |
| Sugar | 13.3 g |
Published on Jul 18, 2024 by Luminița