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Monterey Bean Bake

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Recipe

Yield

6
servings

Prep

20
min

Cook

42
min

Ready

62
min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
15 ounces red kidney beans
(dark or light)
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12 ounces corn, canned, no salt
drained
*
6 ounces monterey jack cheese
shredded
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8 ounces tomato sauce
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4 ounces green chili peppers
canned, chopped, drained
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1 dash red pepper flakes
sauce, liquid
*Camera
1 x zucchini
medium, sliced
*Camera
½ cup cornmeal
enriched
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½ cup milk
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1 each eggs
beaten
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Ingredients

Amount Measure Ingredient Features
433.5 ml/g red kidney beans
(dark or light)
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346.8 ml/g corn, canned, no salt
drained
*
173.4 ml/g monterey jack cheese
shredded
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231.2 ml/g tomato sauce
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115.6 ml/g green chili peppers
canned, chopped, drained
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1 dash red pepper flakes
sauce, liquid
* Camera
1 x zucchini
medium, sliced
* Camera
118 ml cornmeal
enriched
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118 ml milk
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1 each eggs
beaten
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Directions

Heat oven to 350℉ (180℃).

In 8-inch square glass baking dish , combine beans, corn, ¾ cup (3 oz.) cheese, tomato sauce, chilies and red pepper sauce; mix well.

Top with zucchini. Combine corn meal, milk and egg; mix well.

Pour over top of vegetable mixture.

Bake 40 minutes.

Sprinkle with remaining ¾ cup (3 oz.) cheese; continue baking about 2 minutes or until cheese melts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 19428% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 419mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 27%
Sugars g
Protein 21g
Vitamin A 7% Vitamin C 17%
Calcium 16% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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