Italian-Mexican Vegetable Bake

Makes 10 servings.


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

Italian-Mexican Vegetable Bake


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

Nutritional Info (per serving):

Calories: 136
Carbohydrates: 20g
Protein: 7g
Fat: 5g
Saturated fat: 2g
Cholesterol: 10mg
Fiber: 4g
Sodium: 209mg
Potassium: 323mg
Calcium: 125mg

Exchanges: 1 starch, ½ fat, ½ medium-fat meat

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