Black Bean And Corn Casserole Recipe
Servings: 8
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onions
- 2 tsp chili pwdr
- 1 1/4 c. skim lowfat milk
- 15 ounce canned black beans, liquid removed
- 15 ounce canned corn kernels, liquid removed
- 24 ounce canned stewed tomatoes
- 4 ounce canned minced green chilies
- 3/4 c. yellow cornmeal
- 1/4 c. shredded reduced-fat cheddar cheese
Directions
- Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests. (
- Preheat oven to 350 degrees. Lightly oil an 8-inch square baking dish. In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 c. cornmeal into mix. In small bowl, mix remaining 1/2 c. cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, till heated through and bubbly, about 45 min. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 38 | 11% |
| Total Fat 4.4g | 6% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 173mg | 7% |
| Potassium 1194mg | 34% |
| Total Carbs 60.18g | 16% |
| Dietary Fiber 11.0g | 37% |
| Sugars 7.81g | 5% |
| Protein 16.84g | 27% |
