Mexican potato and bean casserole

Mexican potato and bean casserole
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.2
  • Total Fat: 5.1 g
  • Cholesterol: 10.0 mg
  • Sodium: 1,092.2 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 11.5 g
  • Protein: 13.9 g

View full nutritional breakdown of Mexican potato and bean casserole calories by ingredient



Number of Servings: 4

Ingredients

    1 (5.25-ounce) can whole green chiles, drained
    Cooking spray
    1 /2 bag of Alexia olive oil and rosemary potaotes
    1 cup chopped onion
    2 teaspoons chili powder
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    2 garlic cloves, minced
    1 (10-ounce) can diced tomatoes and green chiles, undrained
    1 cup frozen whole-kernel corn, thawed
    1 (16-ounce) can fat-free refried beans
    1/2 cup shredded cheddar cheese
    1 cup chopped tomato
    1/2 cup chopped green onions
    1/2 cup black beans

Directions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potatoes, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon potato mixture over chiles. Top with corn and black beans. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Number of Servings: 4

Recipe submitted by SparkPeople user COCOINAUSTIN.

TAGS:  Vegetarian Meals |