Monterey Bean Bake
Yield
6 servingsPrep
20 minCook
42 minReady
62 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
red kidney beans
(dark or light) |
|
| 12 | ounces |
corn, canned, no salt
drained |
* |
| 6 | ounces |
monterey jack cheese
shredded |
|
| 8 | ounces |
tomato sauce
|
|
| 4 | ounces |
green chili peppers
canned, chopped, drained |
|
| 1 | dash |
red pepper flakes
sauce, liquid |
*
|
| 1 | x |
zucchini
medium, sliced |
*
|
| ½ | cup |
cornmeal
enriched |
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
red kidney beans
(dark or light) |
|
| 346.8 | ml/g |
corn, canned, no salt
drained |
* |
| 173.4 | ml/g |
monterey jack cheese
shredded |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 115.6 | ml/g |
green chili peppers
canned, chopped, drained |
|
| 1 | dash |
red pepper flakes
sauce, liquid |
*
|
| 1 | x |
zucchini
medium, sliced |
*
|
| 118 | ml |
cornmeal
enriched |
|
| 118 | ml |
milk
|
|
| 1 | 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.
