Recipe - Mexican Vegetarian Casserole

16 ounce Whole kernel corn, canned,
drained
15 ounce Black beans, canned, rinsed
and drained
16 ounce Canned tomatoes
8 ounce Lowfat sour cream
8 ounce Picante sauce
2 cup Jack or cheddar cheese,
shredded
2 cup Cooked rice
One fourth teaspoon Pepper

Combine corn, beans, tomatoes, sour cream, picante sauce and 1 cup of
cheese. Spoon into lightly greased 9x13"pan. Sprinkle w/ remaining cheese.
Bake 350 degrees for 30 minutes.

Optional: may top with cut or sliced up ripe olives and cut or sliced up green onions.

Recipe by: Southern Living Nov 1996 adapted Posted to EATL Digest 06 Mar
97 by SGAVETT@CENTER.COLGATE.EDU on Mar 7, 1997