Monterey Bean Bake
15 ozs dark red kidney beans, drained and washed
2 c frozen corn kernels, thawed
1/4 c low-fat Monterey Jack cheese, grated
8 ozs no-salt-added tomato sauce
1/2 c red and green bell peppers, chopped
1/2 c onions, chopped
1/2 c cornmeal
1/2 c skim milk
1 egg white, whipped
1/2 c low-fat Monterey Jack cheese, grated
Preheat oven to 350. Prepare a 8" square dish with cooking spray;
set aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese,
tomato sauce, bell peppers, and onions. Pour into prepared dish.
In another mixing bowl, combine corn meal, milk, and egg white.
Pour over bean mixture. Bake 40 minutes. Sprinkle with remaining
cheese and continue to bake for 2 minutes or until cheese melts.