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Vegetarian Mexican Casserole
Vegetarian Mexican Casserole

Category: Casserole/Chili/Stew | Serves: 6

(163 ratings)

Nutrition Information:
Calories: 178
Protein: 10 g
Carbs: 35 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 359 mg
Fiber: 10 g

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Not only is this meal tasty, it is also virtually fat free! Vary some of the ingredients for different flavor punches. This is a terrific casserole full of supe
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
Directions:
1 Spray the bottom of a large pot with non-stick cooking spray. Add onion and garlic and cook until soft, about five minutes.
2 Add jalapeno, celery, carrots and bell pepper. Cook until soft, another five minutes.
3 Add beans, corn, water, bouillon, cumin and coriander. Cover and simmer on low heat for 1 1/2 to 2 hours.
4 Yield: about 6-8 1 cup servings.
5 Serve with fat-free sour cream, reduced-fat shredded cheese, salsa and crumbled baked tortilla chips.
6 ENJOY!

Ratings & Reviews
(163 ratings)
Bad
Reviewed By: Diet.com Member
To much junk, it only takes 5to7 ingredients to make a good healhty casorole. No thanks
Mar 02, 2007
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