Veggie-Loaded Mexican Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.2
  • Total Fat: 5.0 g
  • Cholesterol: 12.6 mg
  • Sodium: 949.9 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 8.5 g
  • Protein: 28.4 g

View full nutritional breakdown of Veggie-Loaded Mexican Casserole calories by ingredient
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Number of Servings: 4


    1- 27 ounce can of green whole green chilies - seeded and peeled
    2 cups shredded reduced fat Mexican cheese
    1 cup black beans
    1 cup chopped carrots
    2 cups chopped broccoli, steamed
    1 1/4 cup egg beaters
    1/4 cup light soy milk
    1 tsp. chili powder
    Adobo to taste
    2 cloves garlic, minced
    1 cup chopped tomato
    cup chopped green onion


Drain the chilies and make sure all the seeds are out. Layer the chilies so they cover the bottom of the pan.
Spread 1 cup of cheese over the green chilies
Spread half the black beans, carrots and cauliflower over the cheese. Layer the rest of the green chilies on top. Repeat cheese and black bean layers, ending with cheese.
Preheat the oven to 375.
In mixing bowl combine the milk, spices and garlic. Mix well then evenly pour over the casserole.
Cover with foil for first 15min at 375. Remove foil and cook for an additional 15 minutes or until the cheese is slightly browned.
Top with green onion and tomato.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CPEANUT.

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