Directions:
- Preheat oven to 350°F.
- Melt margarine over medium heat.
- Stir in flour, onion, salt, pepper and taco seasoning. Cook, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in broth and soy milk. Heat to boiling, stirring constantly, then boil and stir for 1 minute.
- Stir in mixed vegetables, beans and rice; remove from heat. Pour mixture into 2-quart casserole pan.
- Cut polenta into 1/2-inch discs and arrange on top of vegetable mixture.
- Cook 35-40 minutes until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.46 Kcal (1183 kJ) | ||
| Calories from fat | 126.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 22% | |
|---|---|---|---|
| Cholesterol | 0.72mg | 0% | |
| Sodium | 771.13mg | 32% | |
| Potassium | 314.71mg | 7% | |
| Total Carbs | 34.23g | 11% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 146.62 Kcal (614 kJ) | ||
| Calories from fat | 65.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 22% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 400.29mg | 32% | |
| Potassium | 163.37mg | 7% | |
| Total Carbs | 17.77g | 11% | |
| Sugars | 2.38g | 18% | |
| Dietary Fiber | 2g | 15% | |
| Protein | 3.2g | 12% | |
| Vitamin C | 1.7mg | 5% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 11% | |
| Calcium | 29.1mg | 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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