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Monterey Bean Bake

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Submitted by AugusteMagnus

YIELD

6 servings

PREP

20 min

COOK

42 min

READY

62 min

Ingredients

15 433.5
OUNCES ML/G RED KIDNEY BEANS
(dark or light)
12 346.8
OUNCES ML/G CORN, CANNED, NO SALT
drained *
6 173.4
OUNCES ML/G MONTEREY JACK CHEESE
shredded
8 231.2
OUNCES ML/G TOMATO SAUCE
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
canned, chopped, drained
1 1
DASH DASH RED PEPPER FLAKES
sauce, liquid *
1 1
X X ZUCCHINI
medium, sliced *
½ 118
CUP ML CORNMEAL
enriched
½ 118
CUP ML MILK
1 1
EACH EACH EGGS
beaten

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 194 28% 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?
Trans-fat Free, High Fiber
 
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