Mexican Bean and Rice Casserole

SERVINGS | 6 – 8
SOURCE: unknown

1 15oz can whole kernel corn, drained
1 15oz can black beans, rinsed and drained
1 10oz can diced tomatoes with green chiles
1 8oz container plain fat-free yogurt, or 1 cup fat-free sour cream
1 cup (8 oz) salsa
8 oz Cheddar cheese, shredded
2 cups cooked brown rice (1 cup uncooked + 2 cups water)

Cook brown rice according to package directions.

Heat oven to 350 degrees. Mix all ingredients together and pour into 9×13 baking dish. Bake 45 minutes. Let sit 10-15 minutes before serving.