SOUTHWEST VEGETABLE BAKE

Southwest Vegetable Bake image

A yummy side dish, light lunch, or add an extra can of black beans, and it becomes a great vegetarian main dish. Adapted from a weight watchers recipe given to me by a friend.

Provided by Christine in Chicago

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 (11 1/2 ounce) cans corn mixed with chopped peppers, drained
1 (14 1/2 ounce) can tomatoes and green chilies, undrained
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped jalapenos, drained (can sub mild green chiles, if preferred)
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup shredded low-fat Mexican cheese blend

Steps:

Preheat oven to 350 degrees F.
Mix all ingredients except cheese in a 2 quart baking dish.
Bake, covered, 25 minutes, or until hot and bubbly.
Remove from oven,top with cheese, and bake an additional 5-10 minutes, uncovered, until cheese is melted.
Serve hot!

Nutrition Facts : Calories 218.1, Fat 1.7, SaturatedFat 0.3, Sodium 1000.3, Carbohydrate 46, Fiber 6.8, Sugar 2, Protein 8.9

*** Explore more Southwest Vegetable Bake Recipes »

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