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Cornbread-Crusted Chile Beans

Yield 4 servings (serving size: 1 wedge)

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 (15-ounce) can light red kidney beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground cumin
  • 1 (14.5-ounce) can chili-style diced tomatoes (such as Del Monte)
  • 1 (4-ounce) can chopped green chiles
  • 1 (8 1/2-ounce) package cornbread mix (such as Jiffy)
  • 1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese
  • 1/3 cup fat-free milk
  • 2 large egg whites

Nutrition Information

  • calories 390
  • fat 9 g
  • satfat 3.1 g
  • protein 14.3 g
  • carbohydrate 66.6 g
  • cholesterol 5 mg
  • iron 3.3 mg
  • sodium 1264 mg
  • caloriesfromfat 20 %
  • fiber 7.5 g
  • calcium 324 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add kidney beans and next 5 ingredients; cook 5 minutes. Remove from heat.

  3. Combine cornbread mix and remaining 3 ingredients; stir until blended. Spoon batter over bean mixture. Bake at 350° for 30 minutes. Cut into 4 equal wedges.

Oxmoor House Healthy Eating Collection