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Italian Mexican Vegetable Bake

Italian-Mexican Vegetable Bake

A hearty vegetable and bean casserole with Italian beans, garbanzo beans, corn, tomatoes, and green chilies, baked with Monterey Jack cheese for a flavorful dish with an Italian-Mexican twist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Course: Main Course
Cuisine: Italian, Mexican
Calories: 136
Ingredients Method Notes

Ingredients
  

  • 1 (10 oz.) package frozen Italian beans
  • 1 ½ cups cooked and drained garbanzo beans
  • 1 (4 oz.) can green chilies, drained
  • Dash of hot sauce
  • 1 16- ounce can low-sodium corn
  • 1 16- ounce can low-sodium tomatoes
  • 1 teaspoon chili powder
  • 1 cup (4 oz.) shredded Monterey Jack cheese

Method
 

  1. In a casserole dish mix all ingredients except cheese.
  2. Top with cheese. Bake at 350°F for 20 minutes.

Notes

Food Exchanges: 1 starch, 1/2 fat, 1/2 medium-fat meat.
Recipe provided courtesy of the South Dakota Department of Health – The mission of the South Dakota Department of Health is to prevent disease and promote health, ensure access to needed, high-quality health care, and to efficiently manage public health resources.