Vegetable Bread Pudding

2 cups corn

1 tbsp vegetable oil

1 onion, chopped

1 green pepper, chopped

1 jalapeño pepper, chopped

2 whole eggs

2 egg whites

1 1/2 cups skim milk

1 cup cooked garbanzo beans

4 whole grain tortillas ground into crumbs or small pieces

1 cup cooked spinach, liquid drained (about 4 cups fresh)

Pinch of salt

Pepper and cumin to taste

Fresh cilantro

Preheat oven to 400º.

Lightly grease an 8×8 casserole dish with cooking spray. In a pan, lightly sauté the onion, green pepper and jalapeño in oil until soft, about 5 minutes, then add 1 cup of corn. Remove from heat.

In a blender, combine the other cup corn, eggs and egg whites, milk, and tortilla crumbs and blend well.

In a bowl, combine the egg mixture, the onion/pepper/corn mixture, spinach, beans, and spices. Transfer everything to the prepared dish, and bake until set, or a knife inserted in the center comes out clean, about 40 minutes.

Let cool for 10 minutes. Serve topped with chopped cilantro.

Yields 4 servings.

Nutrition information (per serving):

280 Calories, 8g fat, 15g protein, 9g fiber, 9g sugar, 425mg sodium



Posted in FoodBank CookBook

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