VEGETARIAN TEX MEX CASSEROLE RECIPES
TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING RECIPE: HO…
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean.
To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 645mg sodium, CarbohydrateContent 47g carbohydrate (14g sugars, FiberContent 7g fiber), ProteinContent 8g protein.
TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING RECIPE: HO…
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean.
To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 645mg sodium, CarbohydrateContent 47g carbohydrate (14g sugars, FiberContent 7g fiber), ProteinContent 8g protein.
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