Chili Bean Casserole (Low Fat)

Ingredients:

1 cup raw rice
1 cup no fat plain yogurt
1 to 2 Tablespoons chopped fresh cilantro (see note)
1/4 cup tomatillo (green) taco sauce
1 onion, sliced
several/many cloves of garlic, minced
a splash of white wine
2 cups frozen or canned corn thawed/drained
1 4 ounce can of sliced black olives, drained
1 medium zucchini, sliced
1 (approx 14 ounce ) can of chili spiced beans (see note)
1 ripe tomato, seeded and chopped

Method:

Preheat oven to 350 degrees 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 degree
oven for 30 minutes or until heated thoroughly.
Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.

Helpful Hints:

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.
I bought the grocery store brand of "Mexican style chili beans." They
have little/no fat in them.
Variations: scallions: shredded lettuce on top with tomato, mushrooms
sauted with onions, etc.
Measurements given may be varied as desired.


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