Photo of Tex-Mex Rice and Bean Casserole by WW

Tex-Mex Rice and Bean Casserole

3 - 6
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.


Canned yellow corn

1 cup(s), drained, or frozen, thawed corn kernels

Canned green chili peppers

1 tbsp(s), chopped, mild or hot

Canned pinto beans

15 oz, drained and rinsed

Cooked long grain brown rice

1 cup(s), fresh or day old

Shredded reduced-fat Mexican-style cheese

¾ cup(s)

Fat free sour cream

¾ cup(s)

Chili powder

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper


Uncooked scallion(s)

2 tbsp(s), chopped (dark green part only)

Shredded reduced-fat Mexican-style cheese

2 tbsp(s)


  1. Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
  2. In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
  3. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.


Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.