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Mexican Pot Pie

 
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This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

Filling
1 tablespoon olive oil
2 cloves garlic
minced
1 cup onions
chopped
1 cup green bell peppers
chopped
½ cup celery
chopped
1 cup carrots
chopped
10 ounces corn
slightly thawed
2 cups black beans
drained and raised well
1 ½ teaspoons cumin
1 ½ teaspoons chili powder
1 teaspoon oregano
1 tablespoon cornstarch
16 ounces tomato sauce
Corn bread crust topping:
¾ cup cornmeal
yellow
2 tablespoons cornmeal
yellow
1 teaspoon baking powder
¼ cup all-purpose flour
2 tablespoons all-purpose flour
1 cup milk
or water
1 teaspoon vegetable oil
Additional toppings
2 tablespoons green chili peppers, canned
drained and chopped
yogurt, plain
or sour cream
*
tomatoes
chopped
*

Directions

Heat oil in large saucepan over medium-high heat until hot.

Add garlic, onion, green pepper, celery, carrots and corn, stirring, and cook for about 8 minutes until vegetables are tender.

Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first.

Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with cooking spray.

While vegetables are cooking, prepare the crust topping.

Combine cornmeal, flour and baking powder in a medium bowl.

Mix well.

Combine water, oil and chilies in another bowl, and stir into dry mixture.

Spoon onto the filling.

Bake uncovered 30 minutes at 350℉ (180℃) F until corn bread topping becomes golden, brown, and filling starts to bubble.

Remove from oven and let cool for a few minutes.

Top with yogurt or sour cream and chopped tomato.

Enjoy.

 

* not incl. in nutrient facts

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Comments

butterflie64
texas
 over 7 years ago

Imust have missed something somewhere. Where does the vinegar come from? I have never heard of sauting in it before.

Hi, thanks for your comment. I just edited the recipe, it's clear to understand now. Happy baking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 7 years ago

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 30816% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 79mg 3%
Total Carbohydrate 19g 19%
Dietary Fiber 11g 42%
Sugars g
Protein 24g
Vitamin A 87% Vitamin C 64%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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