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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Preheat oven to 350 degrees F.
2. Mix all ingredients except cheese in a 2 quart baking dish.
3. Bake, covered, 25 minutes, or until hot and bubbly.
4. Remove from oven,top with cheese, and bake an additional 5-10 minutes, uncovered, until cheese is melted.
5. Serve hot!
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