Southwestern Veggie Bake

Southwestern Veggie Bake
You can never have too many side dish recipes, so give Southwestern Veggie Bake a try. One serving contains 348 calories, 12g of protein, and 8g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of chilies, kernel corn, kidney beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

1
In a large skillet, saute the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Ingredients you will need
SeasoningSeasoning
VegetableVegetable
CarrotCarrot
ButterButter
CeleryCelery
All Purpose FlourAll Purpose Flour
OnionOnion
MilkMilk
Equipment you will use
Frying PanFrying Pan
2
Remove from the heat; add beans, corn, tomatoes and chilies. Spoon into an ungreased 13-in. x 9-in. baking dish. Separate corn bread twists; weave a lattice crust over filling.
Ingredients you will need
CornbreadCornbread
TomatoTomato
Chili PepperChili Pepper
BeansBeans
CrustCrust
CornCorn
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Baking PanBaking Pan
3
Bake, uncovered, at 350° for 20-25 minutes or until corn bread is golden brown.
Ingredients you will need
CornbreadCornbread
Equipment you will use
OvenOven
DifficultyHard
Ready In40 m.
Servings8
Health Score13
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