Mexican Casserole

[Guest guest]

Mexican Casserole

 

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, rinsed and drained

1 (10 ounce) can tomatoes with green chilies

1 (8 ounce) container Tofutti sour cream (vegan)*

1 (8 ounce) jar Picante sauce

2 cups shredded vegan Cheddar cheese OR Melty Cheese (archives)

2 to 3 cups cooked rice

1/4 teaspoon black pepper, optional

1 small bunch green onions, chopped to include tops

1 smallish to medium can sliced black olives, drained

 

Combine first 8 ingredients and spoon into lightly greased 9 x 13-inch

baking dish. Top with green onions and sliced black olives. May add

more Melty Cheese to top if desired. Bake at 350 degre for 50 to 60

minutes. Serve warm, with additional vegan sour cream as a garnish.

 

*A homemade, tofu or cashew sour cream would also work well in this

recipe instead of Tofutti.