Southwestern Vegetable Bake

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 16%
  • Fat: 6.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.6g
  • Carbohydrate: 62.7g
  • Fiber: 8.3g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 958mg
  • Calcium: 0.0mg


  • 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


  1. 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.
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