Southwestern Bean Casserole

Name: Southwestern Bean Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 118 milliliters drained canned chopped green chiles, divided; 907 grams pinto beans, drained; 411 grams no-salt-added stewed tomatoes, undrained; 2 egg whites, lightly beaten; 59 milliliters all-purpose flour; 2 garlic cloves, minced; 0 teaspoons ground cumin; 118 milliliters low-fat buttermilk; 113 grams cup shredded reduced-fat cheddar cheese, divided; 237 milliliters canned no-salt-added cream-style corn, divided; 237 milliliters chopped onion; 0 teaspoons pepper; 118 milliliters bottled salsa; 0 teaspoons salt; 1 teaspoons salt; 1 teaspoon sugar; 59 milliliters vegetable oil; 1 teaspoon vegetable oil; 177 milliliters yellow cornmeal

Southwestern Bean Casserole is a vegetarian recipe with 7 servings. One serving contains 345 calories, 15g of protein, and 12g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up egg whites, buttermilk, vegetable oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works best as a main course, and is done in roughly 45 minutes. It is perfect for Autumn.

Instructions

Preheat oven to 37

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Oven

Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-high heat.

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Cooking Spray

Vegetable Oil

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Sauce Pan

Add onion and garlic, and saute 3 minutes.

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Garlic

Onion

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.

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Tomato

Chili Pepper

Salsa

Corn

Pour mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese; set mixture aside.

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Cooking Spray

Cheese

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Baking Pan

Combine cornmeal, flour, sugar, and 1/4 teaspoon salt in a medium bowl.

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Cornmeal

All Purpose Flour

Sugar

Salt

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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.

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Buttermilk