Chili Bean Casserole (Lacto)

60 minutes Prep: 30 minutes Cook: 30 minutes

520 calories per serving view nutrition facts

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1	cup	rice	raw
1	cup	yogurt, plain	no fat
1	x	cilantro	chopped, fresh, to taste
1/4	cup	taco sauce	tomatillo (green)
1	each	onion	sliced
1	x	garlic cloves
1	splash	white wine
2	cups	corn	frozen or canned, thawed/drained
4	ounces	black olives	sliced, drained, 1 can
1	medium	zucchini	sliced
14	ounces	chili, canned	canned
1	x	beans	spinced
1	each	tomato	ripe, seeded and chopped

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 oven for 30 minutes or until heated thoroughly.

Sprinkle tomatoes over top and drizzle with yogurt mixture.

Serve.

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.

Variations: scallions: shredded lettuce on top with tomato, mushrooms sautéd with onions, etc.

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Serving Size 432g

Amount per Serving

Calories 520 23% of calories from fat