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Mexican Black Bean And Jalapeno Spoon Bread
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- #4197
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/2 cups water
1 cup yellow cornmeal
3 vegetable bouillon cubes
1 can (15 ounce size) black beans, rinsed and drained
1 1/2 cup shredded cheddar cheese
1 cup evaporated milk
4 eggs, beaten
2 tablespoons canned diced jalapenos
2 tablespoons butter or margarine
directions
Preheat oven to 400 degrees F. Grease 13 x 9-inch baking dish.
Combine water, corn meal and bouillon in large saucepan. Cook, stirring frequently, until mixture comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat.
Add the beans, cheese, evaporated milk, eggs, jalapenos and butter to saucepan; stir until blended. Pour into prepared dish.
Bake at 400 degrees F for 25 to 30 minutes or until knife inserted in center comes out clean. Top with salsa, sour cream, olives and cilantro before serving, if desired.
added by
chavalita
nutrition data
Nutritional data has not been calculated yet.
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