Mexican Pot Pie

This Mexican dessert features c chopped bell pepper, c chopped onion, T oil, C cooked pinto beans, C tomato puree. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking

Cuisine: Mexican

Courses: Desserts

Difficulty: Beginner

Servings: 4

Calories: 548.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Mexican dessert features c chopped bell pepper, c chopped onion, T oil, C cooked pinto beans, C tomato puree. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1/4 c chopped bell pepper
1/4 c chopped onion
T oil
C cooked pinto beans
C tomato puree
C corn kernels (cut off the cob)
T chili powder
1/3 c yellow cornmeal
1/3 c water
T Bragg Liquid Aminos

Directions

2
tender. Stir in beans, tomato puree, corn, and chili powder. Cover and
3
cook over low heat for 15 minutes. Pour into 8" X 8" baking pan. Set

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 548.2kcal

% Daily Value *
Total Fat 13.7g22%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 123.5mg6%
Total Carbohydrate 98.3g33%
Dietary Fiber 20.7g83%
Sugars 15.2g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aminos, baking, beans, bell, bragg, chili, chopped, cob, cooked, corn, cornmeal, cut, dessert, kernels, liquid, mexican, off, oil, onion, pepper

Read it online: https://www.chefs-mate.com/recipe/mexican-pot-pie-2/