Best Mexican Vegetable Bake Recipes
MEXICAN PASTA VEGETABLE BAKE
Found this at 3 Fat Chicks.com. Great recipe, very filling with HUGE portions!! A great way to get your mexican fix without having to assemble burritos, enchiladas, what have you. Also a great way to use up leftover cottage cheese. I have used a drained can of corn in this recipe in lieu of the frozen--works just fine!
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cook rotini as directed on package.
- Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
- Spoon into a sprayed 13 x 9 baking pan.
- Sprinkle with remaining cheese.
- Bake for 20 minutes or until heated thoroughly.
- Sprinkle with cilantro (optional) before serving.
Nutrition Facts : Calories 274.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.3, Sodium 809.5, Carbohydrate 54.9, Fiber 7.4, Sugar 5.2, Protein 13.4
MEXICAN VEGETABLE BAKE RECIPE
Put a Mexican-style spin on your next pasta and vegetable bake recipe with black beans, corn and chopped fresh chopped cilantro. Our Mexican Vegetable Bake Recipe is easy to make and so tasty.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 6 ingredients; stir in 1 cup cheddar.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheddar.
- Bake 20 min. or until heated through.
- Sprinkle with cilantro.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 16 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love