Mexican vegetable part:
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Frozen corn |
| 1 | pint | Tomatoes ( i used the |
| Tomatoes my mom and i canned | ||
| Last | ||
| Summer) | ||
| ¼ | cup | Green pepper, chopped |
| ¾ | cup | Onions , sliced how you like |
| 'em | ||
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Lime juice |
| 1 | can | Pinto beans |
| 2 | 3 cloves garlic, pressed or | |
| Minced | ||
| ¼ | cup | Chuncky picante sauce |
| Corn meal-crust part: | ||
| ½ | cup | Skim milk |
| ¼ | cup | All purpose flour |
| ¼ | cup | Yellow cornmeal |
| ¼ | teaspoon | Chili powder |
| 2 | Eggs/egg whites/egg substitute, beaten | |
| ½ | cup | Reduced fat monterey jack or cheddar cheese, or some combo thereof |
Directions
saute the onions and pepper in a large skillet over medium heat, just until soft. stir in rest of vegetable ingredients; simmer 15 minutes or so. salt and pepper to taste.
in a mixing bowl combine cornmeal crust ingredients; whisk briefly then turn in to a vegetable-sprayed pie dish. bake at 475 for 10 minutes or until puffy and brown. add vegetable mixture, then sprinkle cheese on top. bake ten minutes more or so or just until the cheese is the way you like it.