Plant Based – Southwest Vegetable Casserole

Made with a variety of veggies, delicious Southwest flavor, and Fresh Cravings Salsa!

Recipe by Emeals

TOTAL TIME30 Minutes


  • 2 (3.5-oz) pouches boil-in-bag brown rice
  • 1 (12-oz) pkg frozen corn kernels
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 (15-oz) cans low-sodium black beans, drained and rinsed
  • 1 cup of Fresh Cravings Restaurant Style Salsa
  • ½ (8-oz) block cream cheese, softened
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ (8-oz) block Cheddar cheese, shredded
  • 1 (2.25-oz) can sliced black olives
  • 3 green onions, thinly sliced


  1. Preheat oven to 350°F. Cook rice according to package directions.
  2. Meanwhile, cook corn, onion, and garlic in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned and tender. Stir in rice, beans, salsa, cream cheese, chili powder, and cumin.
  3. Transfer mixture to an 11- x 7-inch baking dish. Sprinkle with Cheddar. Bake 10 to 15 minutes or until Cheddar melts. Sprinkle with olives and green onions.