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  • Black Bean And Corn Casserole

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    Black Bean And Corn Casserole
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 1 c. minced onions
    • 2 tsp chili pwdr
    • 1 1/4 c. skim lowfat milk
    • 15 ounce canned black beans, liquid removed
    • 15 ounce canned corn kernels, liquid removed
    • 24 ounce canned stewed tomatoes
    • 4 ounce canned minced green chilies
    • 3/4 c. yellow cornmeal
    • 1/4 c. shredded reduced-fat cheddar cheese

    Directions

    1. Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests. (
    2. Preheat oven to 350 degrees. Lightly oil an 8-inch square baking dish. In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 c. cornmeal into mix. In small bowl, mix remaining 1/2 c. cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, till heated through and bubbly, about 45 min. Serve hot.

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