| 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 Converted by MM_Buster v2.0l.
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