Italian-Mexican Vegetable Bake

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

Directions

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

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.