Most Unique Selection of Nursery Plants in the Tyler & East Texas area
Mexican Vegetable Casserole
Preheat oven to 350 degrees.
Heat 1 tablespoon butter in skillet and saute the onion, zucchini and peppers 3-5 minutes. Remove from pan and add another tablespoon of butter to skillet. Saute tomatoes and tomatillos for 3-5 minutes.
Lightly grease a 9x11 casserole dish. Combine all vegetables, together and season with oregano, salt and pepper. Stir in rice and beans. Spoon mixture into casserole dish. Sprinkle with grated cheese.
Bake the casserole covered for 30 minutes. Remove cover and brown the top for a few minutes more.
3 medium onions, sliced thin
5-6 medium zucchini squash, sliced thin
2 Anaheim chili peppers, seeded and chopped
1 small jalapeno pepper, seeded and chopped
1 large tomato, seeded, chopped and drained
1 cup fresh tomatillos, chopped
2 cups corn, frozen or fresh
1 1/2 teaspoons fresh oregano chopped
salt, pepper, butter
2 cups cooked brown rice
1 can black beans, rinsed and drained
1 cup grated Cheddar cheese
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