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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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6 WW points per 1 1/2 cup serving Ingredients:
1 (10 ounce) can red kidney beans |
1 (16 ounce) can black beans |
1 cup chopped green pepper |
1 cup frozen corn, thawed |
1 (15 ounce) can low-sodium crushed tomatoes |
1 cup low-fat cheese dip |
1 cup low-fat salsa |
1 teaspoon chili powder |
1/4 cup shredded low-fat cheddar cheese |
1/4 teaspoon cumin |
1 package cornbread mix |
Directions:
1. Preheat oven to 400 degrees,rinse beans with cold water and drain.
2. In 9x13 baking dish,combine beans,peppers,corn,tomatoes,dip cheese,and spices.
3. In medium bowl,make cornbread mix,using egg substitute and skim milk if eggs and milk are required.
4. Spoon mix evenly over bean mixture.
5. Bake until heated through and cornbread is lightly browned (approximately 25-30 minutes).
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