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    Chili Bean Veggie Casserole


    Source of Recipe


    www.fatfree.com

    List of Ingredients




    1 cup uncooked rice
    1 cup plain nonfat yogurt
    2 tablespoons chopped fresh cilantro
    1/4 cup green taco sauce
    1 onion, sliced
    garlic cloves (several), minced
    splash white wine
    2 cups corn kernels
    4 ounces sliced drained black olives
    1 medium zucchini, sliced
    1 can chili spiced beans
    1 ripe tomato, seeded and chopped

    Recipe



    Preheat oven to 350ºF. Put rice on to cook. Mix yogurt with cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till soft. In a casserole dish spritzed with PAM layer: corn, cooked rice, olives, zucchini, onion/garlic. Pour beans over all. Cover and cook in 350ºF oven for 30 minutes or until heated thoroughly. Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve. Serves 4 as a main dish. Notes: Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a piece of wax paper. Store in a zip lock baggie and then you can have fresh cilantro anytime.

 

 

 

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