Ingredients:
15 oz can kidney beans
1 1/2 cups nonfat cheddar
cheese
12 oz. frozen corn kernels
4 oz. can green chili peppers,
diced
1 dash tabasco sauce
1 medium zucchini, sliced
8 oz. can tomato sauce
1/2 cup cornmeal
1/2 cup skim milk
1/4 cup egg substitute
Instructions:
Preheat oven to 350*F. Spray
a 9 inch casserole dish with nonstick spray. Combine beans, corn, 3/4 of
the cheese, tomato sauce, chilies and tobasco sauce; mix well and spread
into casserole.
Combine cornmeal, milk, and
egg substitute; blend well then pour over vegetable mixture. Bake 40 minutes,
then top with remaining cheese. Bake a few more minutes or until cheese
melts.
Serves: 9
Nutrition Facts:
Serving: 1
Calories:148
Fat: 1 g,
Cholesterol:
mg,
Sodium: 471 mg
Carbohydrates: 26 g
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