Southwest Vegetable Bake

READY IN: 40mins
Recipe by Christine in Chicago

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.

Top Review by 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!

Ingredients Nutrition

  • 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) canchopped jalapenos, drained (can sub mild green chiles, if preferred)
  • 2 tablespoons fresh cilantro, chopped
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 23 cup shredded low-fat Mexican cheese blend


  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!

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