Southwestern Vegetable Bake

recipe
Corn, chili-style tomatoes, black beans, and Pepper-Jack cheese come together in this Southwestern Vegetable Bake, which is easy and ready to eat in 25 minutes.

Yield:

4 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 364
Caloriesfromfat 16 %
Fat 6.5 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.6 g
Carbohydrate 62.7 g
Fiber 8.3 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 958 mg
Calcium 0.0 mg

Ingredients

2 (10-ounce) packages frozen Southwestern-style corn and roasted red peppers, thawed
1 (14 1/2-ounce) can chili-style tomatoes, undrained
1 (15 1/2-ounce) can white hominy, drained
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded Pepper-Jack cheese

Preparation

Combine first 5 ingredients in a 2-quart baking dish; stir well. Cover and bake at 350° for 25 minutes or until bubbly. Uncover, sprinkle with cheese, and bake 5 additional minutes.

Cooking Light 5-Ingredient 15-Minute Cookbook,

Oxmoor House

January 1999
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