Southwest Vegetable Bake

Name: Southwest Vegetable Bake
Ingredients: 2 (11 1/2 ounce) cans corn mixed with chopped peppers, drained; 1 (14 1/2 ounce) can tomatoes and green chilies, undrained; 1 (15 1/2 ounce) can hominy, drained; 1 (15 ounce) can black beans, drained and rinsed; 1 (4 ounce) can chopped jalapenos, drained (can sub mild green chiles, if preferred); 2 tablespoons fresh cilantro, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2/3 cup shredded low-fat Mexican cheese blend

9 ingredients

5 steps

Ingredients

2 (11 1/2 ounce) cans corn mixed with chopped peppers, drained
1 (14 1/2 ounce) can tomatoes and green chilies, undrained
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped jalapenos, drained (can sub mild green chiles, if preferred)
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup shredded low-fat Mexican cheese blend

Directions

1

Preheat oven to 350 degrees F.
2

Mix all ingredients except cheese in a 2 quart baking dish.
3

Bake, covered, 25 minutes, or until hot and bubbly.
4

Remove from oven,top with cheese, and bake an additional 5-10 minutes, uncovered, until cheese is melted.
5

Serve hot!