| Vegetarian Mexican Casserole
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| Servings: 6 Category: Casserole/Chili/Stew |
(157 ratings) |
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Nutrition
Information:
Calories:
178
Protein:
10g
Carbs:
35 g
Fat:
1 g
Saturated Fat:
0 g
Sodium:
359 mg
Fiber:
10 g
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Ingredients - 1 medium onion – chopped
- 2 cloves garlic – minced
- 1/4 cup jalapeno peppers – optional
- 1/2 cup celery – chopped
- 1/2 cup carrots – peeled and chopped
- 1 red bell pepper – seeded and chopped into small pieces
- 1 green bell pepper – seeded and chopped into small pieces
- 1 cup dried red kidney beans
- 2 cups kernel corn – fresh or frozen
- 2 tablespoons cilantro – chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 5 cups water
- 2 low-sodium vegetable broth cubes
Instructions - Spray the bottom of a large pot with non-stick cooking spray. Add onion and garlic and cook until soft, about five minutes.
- Add jalapeno, celery, carrots and bell pepper. Cook until soft, another five minutes.
- Add beans, corn, water, bouillon, cumin and coriander. Cover and simmer on low heat for 1 1/2 to 2 hours.
- Yield: about 6-8 1 cup servings.
- Serve with fat-free sour cream, reduced-fat shredded cheese, salsa and crumbled baked tortilla chips.
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| Diet.com User Reviews
1-1 of 1 |
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Bad
Reviewed By: sspain20 |
Mar 02, 2007 |
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To much junk, it only takes 5to7 ingredients to make a good healhty casorole. No... |
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???
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