Sunday, April 27, 2008

Southwestern Vegetable Bake

2 10 oz packages of corn
1 14 oz can chili-style tomatoes, undrained
1 15 oz can white hominy drained
1 15 oz can black beans, rinsed and drained
2 tbsp taco seasoning
¼ tsp pepper
½ cup shredded cheese
(if you have any peppers or carrot leftover you can chop and add that too)

Combine all the ingredients except the cheese into a 9x12 bake dish, mix and stir well. Cover the dish with tin foil and bake at 350 degrees for 25 minutes. Remove the dish from the oven just to uncover, top with the cheese and place back in the oven for another 5 minutes.

Tortilla Wedges
4-6 flour tortillas
2 Tbsp olive oil or cooking spray
1 Tbsp salt

Cut the tortillas into wedges and spread onto a cookie sheet covered in oil- OR Spray with cooking spray. Sprinkle lightly with salt. Bake at 400 degrees for 5 minutes or until browned and crisp.

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