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Category: Dinner
Mexican Casserole - TastyPlanner.com
Chef: Sarah Cavanagh
Substitute any cooked beans for the cranberry beans.
Recipe Source: WW Versatile Vegetarian
Ingredients
2 TBS EVOO
1 carrot, diced
1 onion, chopped
1 1lb butternut squashed, cubed
1 tbs chili powder
2 tsps Cumin
2 garlic cloves, minced
1 19ounce can cranberry beans, rinsed and drained
1 14ounce can whole tomatoes
1 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
3/4 tsp salt
1/2 cup yellow cornmeal
1/3 cup shredded MJ cheese
1/2 red bell pepper, finely diced
1/2 tsp Freshly ground black pepper
Instructions
1. In a med nonstick skillet, heat the oil. Add the carrot and onion; cook, stirring as needed, until softened, about 5 min. Add the squash, chili powder, cumin, and garlic; cook, stirring as needed, until the onion is golden, 4-5 minutes longer. Stir in the beans, tomatoes, oregano, cloves, cayenne, and 1/4 tsp salt; bring to a boil. Reduce the heat and simmer, breaking up the tomatoes with a spoon and stirring as need, until thickened, 18-20 minutes.
2. Meanwhile, preheat the oven to 350. In a med saucepan, combine the cornmeal, the remaining 1/2 tsp salt and 2 cups water; bring to a boil, whisking constantly. Reduce the heat and simmer, whisking constatnly, until the mixture is very thick and pulls away from the sides of the pan, about 15 minutes. Cool slightly, then stir in the cheese, bell pepper, cilantro, and black pepper.
3. Transfer the squash mixture to a 9’square baking dish; top with the cornmeal mixture. Bake until the casserole is bubbling and lightly browned, about 40 min.
per serving: 339 calories, 7g total fat, 2g sat fat, 932mg sodium, dietary fiber 12g, 13 g protein.
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