Southwestern Bean Casserole
- Number of Servings: 7
Ingredients
* 1 teaspoon vegetable oil * Cooking spray * 1 cup chopped onion * 2 garlic cloves, minced * 1 cup canned no-salt-added cream-style corn, divided * 1/2 cup drained canned chopped green chiles, divided * 1/2 cup bottled salsa * 1/2 teaspoon salt * 1/4 teaspoon ground cumin * 1/4 teaspoon pepper * 2 (16-ounce) cans pinto beans, drained * 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained * 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided * 3/4 cup yellow cornmeal * 1/4 cup all-purpose flour * 1 teaspoon sugar * 1/4 teaspoon salt * 1/2 cup low-fat buttermilk * 1/4 cup vegetable oil * 2 egg whites, lightly beaten
Preheat oven to 375°.
Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and saute 3 minutes. Add 1/2 cup corn, 1/4 cup chiles, salsa, and next 5 ingredients (salsa through tomatoes), and bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese; set mixture aside.
Combine cornmeal, flour, sugar, and 1/4 teaspoon salt in a medium bowl. Combine 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg whites, and add to cornmeal mixture, stirring just until moist. Spread batter evenly over bean mixture. Bake casserole at 375° for 25 minutes or until corn bread is lightly browned.
Number of Servings: 7
Recipe submitted by SparkPeople user LOVELYMRSB.
Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and saute 3 minutes. Add 1/2 cup corn, 1/4 cup chiles, salsa, and next 5 ingredients (salsa through tomatoes), and bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese; set mixture aside.
Combine cornmeal, flour, sugar, and 1/4 teaspoon salt in a medium bowl. Combine 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg whites, and add to cornmeal mixture, stirring just until moist. Spread batter evenly over bean mixture. Bake casserole at 375° for 25 minutes or until corn bread is lightly browned.
Number of Servings: 7
Recipe submitted by SparkPeople user LOVELYMRSB.
Nutritional Info Amount Per Serving
- Calories: 369.5
- Total Fat: 13.3 g
- Cholesterol: 12.1 mg
- Sodium: 761.0 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 11.6 g
- Protein: 15.9 g
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