Mexican vegetable part:

Yield: 4 Servings

Measure Ingredient
3 cups Frozen corn
1 pint Tomatoes ( i used the
\N \N Tomatoes my mom and i canned
\N \N Last
\N \N Summer)
¼ cup Green pepper, chopped
¾ cup Onions , sliced how you like
\N \N 'em
2 tablespoons Chopped fresh cilantro
1 tablespoon Lime juice
1 can Pinto beans
2 \N 3 cloves garlic, pressed or
\N \N Minced
¼ cup Chuncky picante sauce
\N \N Corn meal-crust part:
½ cup Skim milk
¼ cup All purpose flour
¼ cup Yellow cornmeal
¼ teaspoon Chili powder
2 \N Eggs/egg whites/egg substitute, beaten
½ cup Reduced fat monterey jack or cheddar cheese, or some combo thereof

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.

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