Mexicali squares
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic, finely chopped | |
| 1 | cup | Chopped onions |
| 1 | cup | Chopped green pepper |
| 1 | pounds | Canned kidney beans, rinsed |
| And drained. This will yield | ||
| ¾ | cup | + 2 T yellow cornmeal |
| 1 | teaspoon | Baking powder |
| 2 | Egg whites OR Ener-G egg | |
| Replacer for 2 eggs | ||
| -=+Dianne in Freeport, Texas+=- | ||
| \"Que la fuerza vaya contigo.\" | ||
| 10 ounces of beans. | ||
| 1 | can | (8-oz) salt free tomato |
| Sauce | ||
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Chili powder |
| ½ | cup | Skim milk or soy milk |
| 2 | tablespoons | Olive oil |
| 1 | cup | Canned corn |
Directions
TOPPING
CRUST
Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.
To prepare topping: Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, and green pepper. Cook 10 minutes, or until onins are tender and start to brown. Remove from heat and stir in remaining topping ingredients. Set aside.
To prepare crust: In a small bowl, combine cornmeal and baking powder, mixing well. In another bowl, combine egg whites or egg replacer (+appropriate water), milk (or soy milk), and oil. Beat with a fork or wire whisk until blended. Stir into cornmeal, mixing just until all ingredients are moistened. Stir in corn.
Spread crust mixture evenly in prepared pan. (Mixture will be loose.) Spoon topping evenly over crust.
Bake, uncovered, 35 minutes.
Let stand 5 minutes, then cut into squares to serve.
(From _Lean, Luscious and Meatless_)