Mexican Vegetable Casserole - cooking recipe

Ingredients

1 15 oz. can whole kernel corn, drained
1 15 oz. can black beans, drained and rinsed
1 10 oz. can diced tomatoes with green chilies
1 8 oz. pkg. sour cream
1 8 oz. jar chunky salsa
2 c. shredded monterey jack cheese
2 c. cooked brown rice
1/4 tsp. black pepper
olives
1 diced jalapeno

Preparation

Mix well and place in a lightly greased 9 x 13 pan sprinkle with 1 bunch green onion, monterey jack and jalapenos shredded cheese, sliced olives.
Bake at 350\u00b0 for 45 minutes.