Directions:
- Preheat oven to 350°.
- Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add kidney beans and next 5 ingredients; cook 5 minutes. Remove from heat.
- Combine cornbread mix and remaining 3 ingredients; stir until blended. Spoon batter over bean mixture. Bake at 350° for 30 minutes. Cut into 4 equal wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.31 Kcal (562 kJ) | ||
| Calories from fat | 28.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 5% | |
|---|---|---|---|
| Cholesterol | 5.85mg | 2% | |
| Sodium | 171.5mg | 7% | |
| Potassium | 388.35mg | 8% | |
| Total Carbs | 22g | 7% | |
| Sugars | 10.31g | 41% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 130.48 Kcal (546 kJ) | ||
| Calories from fat | 27.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 5.68mg | 2% | |
| Sodium | 166.62mg | 7% | |
| Potassium | 377.28mg | 8% | |
| Total Carbs | 21.38g | 7% | |
| Sugars | 10.01g | 41% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 8% | |
| Calcium | 62.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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