Black Bean Nacho Gratin

45 minutes Prep: 20 minutes Cook: 25 minutes

221 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

19	ounces	black beans	canned, drained, rinsed
1	cup	corn	frozen, thawed
1	medium	sweet red bell pepper	or green, cut into strips
1	small	zucchini	chopped fine
1/2	teaspoon	black pepper	ground
11	ounces	mild salsa
4	ounces	monterey jack cheese	grated
3	ounces	tortilla chips	crushed

Directions

Pre-heat oven to 400 degrees.

Grease 12"X6" baking dish.

Combine black beans, corn, bell pepper, zucchini and pepper.

Spread half of the bean mixture in a baking dish.

Spoon 1/2 the salsa over the bean mixture.

Sprinkle with 1/2 crushed tortilla chips, then 1/2 the grated cheese.

Repeat the layers with remaining bean mixture, salsa, chips and cheese.

Cover with foil. Bake until cheese is melted and vegetables are tender, about 20 minutes.

Remove from the oven.

Position rack 2"-3" from heat source. Pre-heat broiler. Remove foil.

Broil until lightly browned, about 5 minutes

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Nutrition Facts

Serving Size 155g

Amount per Serving

Calories 221 28% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 116mg	5%
Total Carbohydrate 32.0g	11%
Dietary Fiber 8.0g	32%
Sugars 2.0g
Protein 11.0g	21%

Vitamin A	16%		Vitamin C	51%
Calcium	12%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

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