Black Bean And Corn Casserole

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1 tb olive oil
1 15-oz can black beans; drained
1 c Onions; chopped
2 ts Chili powder
1 24-oz can stewed tomatoes
1 15-oz can corn kernels; drained
1/4 c reduced-fat cheddar; Shredded
1 4-oz can chopped green chilies
1 1/4 c Skim milk
3/4 c Yellow cornmeal

Original recipe makes 8



8 SERVINGS LACTO Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests. (Adapted from Lean and Luscious Favorites by Bobbie Hinman and Millie Snyder (Prima Publishing, 1997].) Preheat oven to 350 degrees. Lightly oil an 8-inch square baking dish. In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 cup cornmeal into mixture. In small bowl, mix remaining 1/2 cup cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm. PER SERVING: 178 CAL.; 7G PROT.; 3G TOTAL FAT (1G SAT. FAT); 34G CARB.; 2MG CHOL.; 343MG SOD.; 6G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 49

Verified by stevemur
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