| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Vegtime1 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
| 2 |
ts |
Chili powder |
| 1 1/4 |
c |
Skim milk |
| 15 |
oz |
Canned black beans; drained |
| 15 |
oz |
Canned corn kernels; drained |
| 24 |
oz |
Canned stewed tomatoes |
| 4 |
oz |
Canned chopped green chilies |
| 3/4 |
c |
Yellow cornmeal |
| 1/4 |
c |
Shredded reduced-fat cheddar cheese |
INSTRUCTIONS
8 SERVINGS LACTO
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. (Adapted from Lean and Luscious Favorites
by Bobbie Hinman and Millie Snyder (Prima Publishing, 1997].)
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 cup cornmeal into mixture. In small bowl, mix
remaining 1/2 cup cornmeal with cheese and sprinkle over top of
casserole. Bake, uncovered, until heated through and bubbly, about 45
minutes. Serve warm.
PER SERVING: 178 CAL.; 7G PROT.; 3G TOTAL FAT (1G SAT. FAT); 34G
CARB.; 2MG CHOL.; 343MG SOD.; 6G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 49
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