Southwest Vegetable Bake

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

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