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Doneen Hollingsworth, Secretary of Health

green chilesItalian-Mexican Vegetable Bake

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


1 10-ounce package frozen Italian beans
1 1/2 cups cooked and drained garbanzo beans
1 4-ounce can green chilies, drained
dash of hot sauce
1 16-ounce can low-sodium corn
1 16-ounce can low-sodium tomatoes
1 teaspoon chili powder
1 cup (4 oz.) shredded Monterey Jack cheese

In a casserole dish mix all ingredients except cheese. Top with cheese. Bake at 350 degrees for 20 minutes. Makes 10 servings.

Nutritional Information (1 serving):
Calories: 136
Carbohydrates: 20 grams
Protein: 7 grams
Fat: 5 grams
Saturated fat: 2 grams
Cholesterol: 10 mg
Fiber: 4 grams
Sodium: 209 mg
Potassium: 323 mg
Calcium: 125 mg
Exchanges: 1 starch, 1/2 fat, 1/2 medium-fat meat

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