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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 350�F. 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 350�F 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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