Mexican Vegetarian Casserole - cooking recipe

Ingredients

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

Preparation

Combine the first 9 ingredients.
Spoon into a lightly greased 9 x 11 inch baking dish.
Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
Bake at 350 degrees F.
for about 50 minutes.