Tex Mex Vegetarian Bake Freestyle Recipe #SundaySupper

I just joined Weight Watchers so I am on the hunt for low point recipes. When my friends at Sunday Supper were putting together meatless casseroles for Lent, I thought, “Hmmm… what could I make that is not filled with cheese and calories.” I don’t know about you, but when I think casseroles, I think creamy, gooey, cheesy pasta dishes filled with all kinds of deliciousness. I do not think of low point meals. However, I was up for the challenge!

This was the creation that I came up with. It is a take on a Taste of Home recipe. I added more vegetables, lightened up some ingredients, and cut the amount of rice and cheese. All-in-all, it turned out delicious and at only seven Freestyle points, it is a real keeper! The dish baked up beautifully and topped with cheese, cilantro, and olives it felt decadent! The rice, cheese, and sour cream gives it that comfort food creamy, gooey, cheesy feeling. The beans, tomatoes, corn and zucchini make it very filling with zero points added. The onions, green chilis, Picante sauce, cilantro and olives give it a great Tex Mex flavor. Yep, all-in-all this is a keeper.

I made this the other day and five of us gobbled it up, but I admit the 6th one – one daughter – looked at me and told me that I forgot to add the chicken. I said, “No, I didn’t. This is a meatless meal.” She shook her head and and said, “Well, it needs some chicken.”  Fair enough. If you want meat, this would be an easy recipe to add chopped cooked chicken to. Since you are really only heating the dish up in the oven, you could add cooked chicken to the dish without overcooking the chicken.

Tex Mex Vegetarian Bake Freestyle Recipe

Serves 10. Seven Freestyle points per serving.

Ingredients

• 4 cups cooked brown rice
• 14 oz. can fire roasted diced tomatoes
• 15 oz. can black beans, drained
• 15 oz can kidney beans, drained
• small can Ortega Fire roasted green chilis
• 15 oz. can corn kernels, drained
• 1 cup Pace Original Picante Sauce
• 1 cup reduced-fat sour cream
• 2 tablespoons chopped yellow onion
• 2 small zucchini chopped
• 1/4 teaspoon black pepper
• 1 3/4 cup shredded reduced-fat Mexican cheese, divided
• 1/4 cup cilantro, chopped
• 9 small black olives, sliced

Directions

1. Preheat oven to 350 degrees.
2. Combine rice, tomatoes, black beans, kidney beans, green chilis, corn, Pace Picante, sour cream, chopped onion, zucchini, black pepper, and 1 cup of the shredded cheese in a large bowl. 
3. Stir until well combined.
4. Pour into prepared baking dish. 
5. Bake for 30 minutes.
6. Remove from oven, top with remaining 3/4 cup reduced-fat Mexican cheese and return to oven for 10 more minutes.
7. Remove from oven, top with chopped cilantro and sliced olives.
8. Serve and enjoy!

Tex Mex Vegetarian Bake Freestyle Recipe

February 11, 2018

by Stacey

Category Recipes Vegetarian

Ingredients

• 4 cups cooked brown rice
• 14 oz. can fire roasted diced tomatoes
• 15 oz. can black beans, drained
• 15 oz can kidney beans, drained
• small can Ortega Fire roasted green chilis
• 15 oz. can corn kernels, drained
• 1 cup Pace Original Picante Sauce
• 1 cup reduced-fat sour cream
• 2 small zucchini chopped
• 2 tablespoons chopped yellow onion
• 1/4 teaspoon black pepper
• 1 3/4 cup shredded reduced-fat Mexican cheese, divided
• 1/4 cup cilantro, chopped
• 9 small black olives, sliced

Instructions

1. Preheat oven to 350 degrees.
2. Combine rice, tomatoes, black beans, kidney beans, green chilis, corn, Pace Picante, sour cream, zucchini, chopped onion, black pepper, and 1 cup of the shredded cheese in a large bowl. 
3. Stir until well combined. 
4. Pour into prepared baking dish.
5. Bake for 30 minutes.
6. Remove from oven, top with remaining 3/4 cup reduced-fat Mexican cheese and return to oven for 10 more minutes. 
7. Remove from oven, top with chopped cilantro and sliced olives. 
8. Serve and enjoy!

Tags

Freestyle,

Meatless,

Meatless Monday,

Weight Watchers

© 2024 Positively Stacey

https://positivelystacey.com/2018/02/tex-mex-vegetarian-bake-freestyle-recipe/

Lent is almost here and my friends at  Sunday Supper are helping us get ready with a line up of delicious meatless meals.

Here are some of the tastiest meatless meals around. You will find recipes for everyone’s tastebuds! Whether you want to add more recipes to your Meatless Monday repertoire or you are looking for some new recipes to try out for Lent, we’ve got you covered!  Check them out. Thank you to Em of Life Tastes Good for hosting this event!

Meatless Casseroles for Lent

Marvelous Meatless Meals

• Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
• Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
• Baked Mushroom Fettuccine by Delaware Girl Eats
• Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
• Greens and Pea Manicotti by Food Lust People Love
• Leek and Swiss Chard Gratin by Caroline’s Cooking
• Mushroom Breakfast Casserole by Brunch-n-Bites
• Raisin Bread Cheddar Strata by Pies and Plots
• Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
• Roasted Vegetable Lasagna by A Day in the Life on the Farm
• Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
• Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
• Spinach Ravioli Bake by Our Good Life
• Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
• Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
• Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
• Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
• Vegetarian Shepherd’s Pie by Simple and Savory
• Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.