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Two-Bean & Cheddar Cheese Pie

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Submitted by Bell

YIELD

8 servings

PREP

35 min

COOK

25 min

READY

60 min

Ingredients

¾ 177
1 ½ 355
CUPS ML CHEDDAR CHEESE
shredded
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
79
CUP ML MILK
1 1
EACH EACH EGGS
slightly beaten
16 462.4
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned
16 462.4
OUNCES ML/G KIDNEY BEANS, CANNED
drained
8 231.2
OUNCES ML/G TOMATO SAUCE
½ 118
CUP ML GREEN BELL PEPPERS
chopped
¼ 59
CUP ML ONIONS
chopped
2 1E+1
TEASPOONS ML CHILI POWDER
½ 2.5
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML GARLIC POWDER

Directions

Heat oven to 375℉ (190℃).

Grease pie plate, 10 x 1½ inches.

Mix flour, ½ cup cheese, the baking powder and salt in medium bowl.

Stir in milk and egg until blended.

Spread over bottom and up sides of pie plate.

Mix ½ cup of the remaining cheese and the remaining ingredients; spoon into pie plate.

Sprinkle with remaining ½ cup cheese.

Bake about 25 minutes or until edges are puffy and light brown.

Let stand 10 minutes before cutting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 282 29% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 669mg 28%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 29g
Vitamin A 11% Vitamin C 25%
Calcium 24% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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