Black Bean Cornbread - Take II

If you follow this blog regularly, you know my household is making some dietary adjustments because of my husband's recent heart procedure. I wrote my recipe, Black Bean Cornbread with Quick Chile Sauce long before we had to watch salt, sugar, and fat intakes (see 10/24/08 entry). But with leftover cornbread, black beans, and low-fat organic mozzarella on hand, plus a quick grocery run to get canned green chiles, I revised this recipe a bit to make it more heart-healthy.

Black Bean Cornbread - Take II
Makes 5-6 large servings

1 red onion, diced fine
2/3 pan cornbread
1 tablespoon cooking oil
1 can black beans, drained

2, 4-ounce cans diced green chiles
(VOE- Interesting thing about these green chiles versus
the green chile sauce I previously used; 15 ounces of green chile sauce has 15% of the
RDA for salt, while two cans of chiles only has about 6%)

4 sandwich slices of low-fat mozzarella

Saute red onion over medium heat until limp; set aside. Puree green chiles in food processor; set aside. Slice cornbread in half between top and bottom 'crusts.' Place slices in a 9 x 13 baking pan beside each other.

Spread black beans evenly over cornbread and then spread red onion over beans. Spread green chile puree over beans and onion. Top with mozzarella.

Bake at 350 degrees for about half an hour. Garnish with cilantro and serve with stir-fried zucchini.