Southwestern Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 teaspoon vegetable oil |
cooking spray |
1 cup chopped onion |
2 garlic cloves, minced |
1 cup canned no-salt-added cream-style corn, divided |
1/2 cup drained canned chopped green chiles, divided |
1/2 cup bottled salsa |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
2 (16-ounce) cans pinto beans, drained |
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
3/4 cup yellow cornmeal |
1/4 cup all-purpose flour |
1 teaspoon sugar |
1/4 teaspoon salt |
1/2 cup low-fat buttermilk |
1/4 cup vegetable oil |
2 egg whites, lightly beaten |
Directions:
1. Preheat oven to 375°.
2. Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and saute 3 minutes. Add 1/2 cup corn, 1/4 cup chiles, salsa, and next 5 ingredients (salsa through tomatoes), and bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese; set mixture aside.
3. Combine cornmeal, flour, sugar, and 1/4 teaspoon salt in a medium bowl. Combine 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg whites, and add to cornmeal mixture, stirring just until moist. Spread batter evenly over bean mixture. Bake casserole at 375° for 25 minutes or until corn bread is lightly browned.
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