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Mexican Casserole
2 tsp. vegetable oil
1 carrot, diced
1 onion, chopped
1 lb. butternut squash, peeled, seeded, cubed
1 Tbsp. chili powder
2 tsp. ground cumin
2 garlic cloves, minced
One 19 oz. can cranberry beans, rinsed, drained |
One (14 oz) can whole tomatoes
1 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
3/4 tsp. salt
1/2 cup yellow cornmeal
1/3 cup shredded Monterey Jack cheese
1/2 red bell pepper, seeded, finely diced
2 Tbsp. chopped cilantro
1/2 tsp. freshly ground black pepper |
In a medium nonstick skillet, heat the oil. Add the carrot
and onion; cook, stirring as needed, until softened, about 5 minutes. Add
the squash, chili powder, cumin and garlic; cook, stirring as needed, until
the onion is golden, 4-5 minutes longer.
Stir in the beans, tomatoes, oregano, cloves, cayenne
and 1/4 teaspoon of the salt; bring to a boil. Reduce the heat and simmer,
breaking up the tomatoes with a spoon and stirring as needed, until thickened,
18-20 minutes.
Meanwhile, preheat the oven to 350° F. In a medium
saucepan, combine the cornmeal, the remaining 1/2 teaspoon of salt and
2 cups water; bring to a boil, whisking constantly. Reduce the heat and
simmer, whisking constantly, until the mixture is very thick and pulls
away from the sides of the pan, about 15 minutes.
Cool slightly, then stir in the cheese, bell pepper,
cilantro and black pepper. Transfer the squash mixture to a 9" square baking
dish; top with the cornmeal mixture. Bake until the casserole is bubbling
and lightly browned, about 40 minutes.
Makes 4 servings
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milks,
1 Fat
PER SERVING: 339 Calories, 7 g Total Fat, 2 g Saturated
Fat, 10 mg Cholesterol, 932 mg Sodium, 61 g Total Carbohydrate, 12 g Dietary
Fiber, 13 g Protein, 236 mg Calcium
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