Southwestern Vegetable Bake

Today was a long day.  I was gone from 7AM to 5PM and drove over 400 miles.  I came home and did an hour long boot camp DVD.  I was TIRED by the time I needed to make dinner, so I went with something easy.  This recipe is almost TOO easy.  I felt like I was cheating and not really cooking.  However, the results were AMAZING and I will definitely be making this again.  Along with being delicious, this dish is low-calorie, low-fat, low in cholesterol, and high in protein and fiber.  Makes six servings as a main dish and 12 as a side.  Can be vegan-ized by using soy cheese and soy sour cream.

Ingredients:

• 1 Can White Hominy, Drained
• 1 Can Black Beans, Rinsed and Drained
• 1 Can Chili Tomatoes, Undrained
• 2 Cans Sweet Corn with Peppers (Smaller Cans)
• 1 Tsp. Cajun Seasoning
• 1/2 Tsp. Black Pepper
• 1/2 Cup Low-Fat Mexican Cheese
• 6 Tbsp. Non-Fat Sour Cream (For Garnish)

Directions:

• Preheat oven to 350°
• In large bowl, mix together hominy, beans, tomatoes, corn, seasoning, and pepper until well combined.
• Pour into large casserole dish.
• Bake, covered, for 25 minutes or until bubbling.
• Cover top of bake with cheese and return to oven for five more minutes.
• Remove from oven and allow to cool for 5 - 10 minutes.
• Serve in a bowl and top with a pinch of shredded cheese and a tablespoon of sour cream.