Santa Fe Beans And Rice

1. Preheat oven to 350.

2. In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.

3. Transfer to a greased 2 quart baking dish and top with onions and olives.

4. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

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Nutrient	Quantity
Total fats	171.4208 g
Protein	163.9827 g
Carbohydrates	556.2921 g
Energy	4347.1341 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.8782 g
Water	709.6621 g
Aspartic acid	14.8679 g
Calcium, Ca	2379.9511 mg
Lutein + zeaxanthin	1467 g
Fiber, total dietary	64.2025 g
Carotene, beta	797.01 g
Niacin	28.9014 mg
Vitamin A, RAE	241.81 g
Arginine	9.6227 g
Riboflavin	1.4763 mg
Tocopherol, beta	0.078 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0203 g
Fatty acids, total saturated 20:1	0.0087 g
Glutamic acid	30.4026 g
Sodium, Na	4901.6327 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5397 g
Total lipid (fat)	171.4208 g
Manganese, Mn	10.9539 mg
Fructose	9.302 g
Proline	10.3741 g
Fatty acids, total saturated 16:0	33.7522 g
Fatty acids, total saturated 8:0	6.5078 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6786 g
Sucrose	2.9295 g
Choline, total	326.1434 mg
Sugars, total	41.3043 g
Serine	8.5527 g
Fatty acids, total saturated 10:0	6.1093 g
Fatty acids, total saturated 18:0	14.6295 g
Fatty acids, total saturated 20:4 undifferentiated	0.0014 g
Vitamin B-6	2.3415 mg
Selenium, Se	107.0173 g
Ash	38.5064 g
Vitamin D	58.08 IU
Tocotrienol, delta	0.052 mg
Fatty acids, total saturated 18:1 undifferentiated	25.2971 g
Pantothenic acid	9.3015 mg
Phenylalanine	8.4377 g
Copper, Cu	4.4656 mg
Betaine	0.07 mg
Thiamin	5.2165 mg
Retinol	168.96 g
Methionine	3.2569 g
Iron, Fe	39.2537 mg
Carbohydrate, by difference	556.2921 g
Phosphorus, P	3149.4181 mg
Folate, total	2288.5343 g
Tocopherol, gamma	0.5815 mg
Fatty acids, total saturated 4:0	2.3945 g
Lycopene	15763.8 g
Alanine	6.6783 g
Cholesterol	277.2 mg
Valine	9.2394 g
Fatty acids, total saturated 18:2 undifferentiated	4.7586 g
Glycine	5.0502 g
Carotene, alpha	23.2 g
Glucose (dextrose)	10.7165 g
Fatty acids, total saturated 14:0	22.9258 g
Zinc, Zn	25.9688 mg
Isoleucine	7.2347 g
Fatty acids, total saturated 12:0	38.2665 g
Fatty acids, total polyunsaturated	6.6381 g
Fatty acids, total saturated 14:1	0.0029 g
Leucine	13.6891 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	2101.3953 IU
Folate, DFE	2865.7343 g
Tryptophan	1.7633 g
Vitamin C, total ascorbic acid	26.7 mg
Phytosterols	10.5 mg
Folic acid	825.1 g
Fatty acids, total polyunsaturated 16:1 c	0.0058 g
Fatty acids, total polyunsaturated 18:1 c	0.6032 g
Fatty acids, total saturated 20:0	0.0102 g
Tocotrienol, beta	1.144 mg
Fatty acids, total saturated 6:0	1.7242 g
Starch	8.265 g
Tyrosine	6.2476 g
Vitamin B-12	3.6432 g
Vitamin K (phylloquinone)	35.1529 g
Fatty acids, total saturated	126.34 g
Histidine	4.5002 g
Fatty acids, total monounsaturated	27.8562 g
Threonine	6.0358 g
Folate, food	1463.4343 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Vitamin D (D2 + D3)	1.32 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	166.75 g
Vitamin D3 (cholecalciferol)	1.32 g
Vitamin E (alpha-tocopherol)	5.1477 mg
Magnesium, Mg	830.6313 mg
Lysine	9.7112 g
Potassium, K	6957.2533 mg
Cystine	1.6588 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream	1 cup	792	15.96	83.232
Corn	1 cup	124.7	27.115	1.9575
white rice	2 cups	1350.5	295.815	2.442
red onion	1	28	6.538	0.07
olive	1 can	0	0	0
black bean	1 can	991.8141	181.3769	4.1301
mexican cheese	2 cups	984.72	12.2232	79.1472
salsa	1 cup	75.4	17.264	0.442
mexican tomato	1 can	0	0	0