Mexican Vegetable Part
Description
This Mexican main features Frozen corn, Tomatoes (i used the. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Tomatoes my mom and i canned Last Summer) 1/4 c Green pepper, chopped 3/4 c Onions , sliced how you like 'em 2 tb Chopped fresh cilantro 1 tb Lime juice 1 cn Pinto beans 2 3 cloves garlic, pressed or Minced 1/4 c Chuncky picante sauce Corn meal-crust part: 1/2 c Skim milk 1/4 c All purpose flour 1/4 c Yellow cornmeal 1/4 ts Chili powder 2 Eggs/egg whites/egg -substitute, beaten 1/2 c Reduced fat monterey jack -or cheddar cheese, or -some combo thereof saute the onions and pepper in a large skillet over medium
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heat , just until soft.
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stir in rest of vegetable ingredients; simmer 15 minutes or so.
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salt and pepper to taste.
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in a mixing bowl
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combine cornmeal crust ingredients;
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whisk briefly then turn in to a vegetable-sprayed pie dish.
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bake at 475 for 10 minutes or until puffy and brown.
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add vegetable mixture, then sprinkle cheese on top.
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bake ten minutes more or so or just until the cheese is the way you like it
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 176.4kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 33.0mg2%
- Total Carbohydrate 38.9g13%
- Dietary Fiber 5.8g24%
- Sugars 8.9g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, corn, frozen, main, mexican, part, sautéing, simmering, title, tomatoes, used, vegan, vegetable, vegetarian
