Southwest Vegetable Bake

Christine in Chicago's Note:

A yummy side dish, light lunch, or add an extra can of black beans, and it becomes a great vegetarian main dish. Adapted from a weight watchers recipe given to me by a friend.

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 2 (11 ½ ounce) cans corn mixed with chopped peppers , drained
• 1 (14 ½ ounce) can tomatoes and green chilies , undrained
• 1 (15 ½ 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
• ½ teaspoon salt
• ¼ 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!

Reviews

[saltine]

I fondly remember this recipe from my Weight Watchers days -- I think I got the recipe from a WW vegetarian cookbook that's now long gone. I've been looking all over for a recipe similar to what I remembered, and finally found it on here! I used fresh jalapeños, including the seeds, because I like my food spicy. I also added more cilantro after baking, because I think it tastes better fresh and I like a lot of it. Thanks!