Mexican Vegetable Part:
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
corn
frozen |
|
| 1 | pint |
tomatoes
|
*
|
| ¼ | cup |
green bell peppers
|
|
| ¾ | cup |
onions
sliced |
|
| 2 | tablespoons |
cilantro
fresh |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | can |
pinto beans
|
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| ¼ | cup |
picante sauce
|
* |
| Corn meal crust part | |||
| ½ | cup |
milk, skim
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
yellow |
|
| ¼ | teaspoon |
chili powder
|
|
| 2 | large |
eggs
whites, beaten |
|
| ½ | cup |
monterey jack cheese
or cheddar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
corn
frozen |
|
| 473 | ml |
tomatoes
|
*
|
| 59 | ml |
green bell peppers
|
|
| 177 | ml |
onions
sliced |
|
| 3E+1 | ml |
cilantro
fresh |
|
| 15 | ml |
lime juice
|
|
| 1 | can |
pinto beans
|
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 59 | ml |
picante sauce
|
* |
| Corn meal crust part | |||
| 118 | ml |
milk, skim
|
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
cornmeal
yellow |
|
| 1.3 | ml |
chili powder
|
|
| 2 | large |
eggs
whites, beaten |
|
| 118 | ml |
monterey jack cheese
or cheddar |
*
|
Directions
Sauté 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.
