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Skinny and Vegetarian, Mexican Mac and Cheese Casserole
SKINNY KITCHEN14Ingredients
32Minutes
410Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups pasta (dry Barilla Whole Grain Elbows, or penne, see shopping tip)
- 1 1/2 cups fat-free cottage cheese
- 1 1/2 cups cherry tomatoes (sugar plum or grape tomatoes, sliced in half)
- 1 1/4 cups salsa (I used Pace Medium Chunky Salsa or choose a hot salsa if you like it super spicy)
- 15 oz. black beans (rinsed and drained)
- 1 Tbsp. butter (reduced-fat, or Smart Balance Light, melted)
- 1 eggs (I like using Egg-land’s Best eggs)
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- Fresh ground pepper, to taste (Fresh, to taste)
- 1 cup non-fat sour cream (or nonfat Greek yogurt, plain)
- 1/2 cup scallions (sliced)
- 1/2 cup Mexican cheese blend (shredded, 2% reduced-fat, or cheddar cheese)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1010mg42% |
| Potassium780mg22% |
| Protein23g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber9g36% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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