Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Preheat oven to 350°F.
  2. Put rice on to cook.
  3. Mix yogurt with cilantro and taco sauce.
  4. Set aside.
  5. Sauté onions and garlic in wine till soft.
  6. In a casserole dish spritzed with PAM layer: corn, cooked rice, zucchini, onion / garlic.
  7. Pour beans over all.
  8. Cover and cook in 350°F oven for 30 minutes or until heated thoroughly.
  9. Sprinkle tomatoes over top and drizzle with yogurt mixture.
  10. Serve.

Variations[edit | edit source]


Notes[edit | edit source]

  1. 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.
  2. I bought the grocery store brand of "Mexican style chili beans." they have little/no fat in them.
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