Mexican Casserole (WW)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.6
  • Total Fat: 7.0 g
  • Cholesterol: 9.8 mg
  • Sodium: 213.3 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 12.8 g
  • Protein: 13.6 g

View full nutritional breakdown of Mexican Casserole (WW) calories by ingredient
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Number of Servings: 4


    2 tsp oil
    1 carrot, diced
    1 onion, diced
    2 cups zucchini, diced
    1 Tbsp chili powder
    2 tsp cumin
    2 garlic cloves
    19 oz black beans, drained, rinsed
    14 oz diced tomatoes (canned)
    1 tsp oregano
    1/4 tsp cloves
    1/4 tsp cayenne
    3/4 tsp salt
    1/2 cup yellow cornmeal
    1/3 cup shredded cheese
    1/2 red bell pepper, finely chopped
    2 Tbsp cilantro, chopped
    1/2 tsp black pepper


1. Saute carrot and onion in oil about 5 minutes in a medium skillet. Add zucchini, chili, cumin and garlic and saute another 5 minutes.
2. Stir in beans, tomatoes, oregano, cloves, cayenne, and 1/4 tsp salt. Bring to boil then simmer for ~20 minutes.
3. In a medium pot, combine cornmeal, 1/2 tsp salt, 2 cups of water then bring to a boil, whisking constantly. Reduce to simmer, and whisk until mixture is very thick and pulls away from edge of pan.
4. Let cornmeal cool a little then stir in cheese, red pepper, cilantro, black pepper.
5. Top bean mixture with cornmeal. Bake in 350F oven for ~40 minutes, until bubbling and lightly browned.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGABOMB.

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