*Mexican Bean Casserole

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This recipe has been modified to support a balanced meal plan. More info here.

Makes 2 servings. Each serving provides:
6 oz beans   7 oz vegetables
 
Aprx Nutrition For One Serving
Cal: 320   Protein: 18g   Carbs: 62.6g   Fat: 1.5g   Fiber: 18.5g

Ingredients

Use any mixture of vegetables that will equal 14 oz and beans that will equal 12 oz.    

  • 6 oz black beans, drained
  • 6 oz pinto beans, drained
  • 3 oz onions, chopped
  • 1 clove garlic, minced
  • 2 ½ oz green peppers, chopped
  • 4 oz corn
  • 4 ½ oz Rotel tomatoes (original)
  • 1 ½ tsp taco seasoning
  • 1 Tbsp lemon juice
  • ½ tsp salt

Instructions

  1. In large pan, sauté onions without oil until they begin to brown then add the garlic. Stir briefly taking care it doesn’t burn.
  2. Add the peppers, Rotel tomatoes, taco seasoning. Cover and cook until the peppers are cooked then add the corn, lemon juice and salt. 
  3. Divide it into 2 servings.
  4. Keep leftovers covered, in the refrigerator and use within 5 days.