Southwestern Vegetable Bake

Name: Southwestern Vegetable Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
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; ¼ teaspoon pepper; ½ cup (2 ounces) shredded Pepper-Jack cheese

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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.

Recipe by Oxmoor House January 1999

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Recipe Summary

prep:

5 mins

cook:

25 mins

total:

30 mins

Yield:

4 servings.

Nutrition Info

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
¼ teaspoon pepper
½ cup (2 ounces) shredded Pepper-Jack cheese

Directions

Step 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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Cooking Light 5-Ingredient 15-Minute Cookbook

Nutrition Facts

Per Serving:

364 calories; calories from fat 16%; fat 6.5g; saturated fat 2.8g; mono fat 0g; poly fat 0g; protein 16.6g; carbohydrates 62.7g; fiber 8.3g; cholesterol 11mg; iron 0mg; sodium 958mg; calcium 0mg.

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Southwestern Vegetable Bake

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

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Southwestern Vegetable Bake

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Southwestern Vegetable Bake