Mexican Black Bean Corn Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 414.7
  • Total Fat: 11.8 g
  • Cholesterol: 10.0 mg
  • Sodium: 558.6 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 12.5 g
  • Protein: 27.3 g

View full nutritional breakdown of Mexican Black Bean Corn Bake calories by ingredient


Introduction

Super easy....super yummy! Super easy....super yummy!
Number of Servings: 4

Ingredients

    Beans, black, 2 cup
    Yellow Sweet Corn, Canned, 2 cup
    Tofu, extra firm, 1 block
    *Del Monte Petite Cut Diced Tomatoes, 2 cup
    *Cumin seed, 0.5 tsp
    *Kraft 2% Mild Cheddar Cheese, 2 oz
    *Brown Rice, medium grain, 1 cup

Directions

Open and drain corn, tomotoes, black beans and tofu. Pour them into a bowl. Stir in cumin powder and shredded cheese. Bake for 25 minutes or until bubbly. Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user VEGGIRL23NJ.

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    Do you cook the cup of brown rice and also add it to your casserole? - 10/17/08

    Reply from VEGGIRL23NJ (10/17/08)
    I couldn't find out where to put that in...didn't think anyone would actually comment :) The Brown rice I used was actually cooked, leftover from dinner the night before. It was the Birds Eye Steamfresh Brown Rice. Only 5 mg of Sodium. So yes it was cooked. FYI- Also used Weight Watchers 2 pt Cheese