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    You are in: Home / Recipes / Easy Mexican Pan Bread Recipe
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    Easy Mexican Pan Bread

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Zeldaz's Note:

    From Frances Moore Lappe's classic "Diet for a Small Planet". Serve with a salad with an avocado in it for a light meal, or serve it as a side. Using dark colored beans (kidneys or black beans) adds color contrast. Prep time does not include cooking the beans.

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    Units: US | Metric



    1. 1
      Cook beans in extra water; drain, reserving 3/4 Celsius of the cooking liquid, Preheat oven to 350 Fahrenheit.
    2. 2
      Heat 2 tablespoons oil in an ovenproof skillet and saute onion and garlic until onion is translucent. Remove half the onion and garlic to a bowl and add the cooked beans, reserved bean liquid, egg, remaining 2 tbsp.oil, cornmeal, baking powder, chili powder, cumin, green pepper, and salt. Mix well and put into the skillet on top of the remaining cooked onions. Do not stir, the onion should remain on the bottom.
    3. 3
      Bake for about 15 minutes. Just before it is done, sprinkle with grated cheese and olives, and continue baking until cheese melts. Garnish before serving.

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    Nutritional Facts for Easy Mexican Pan Bread

    Serving Size: 1 (99 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 212.1
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 2.8 g
    Cholesterol 36.5 mg
    Sodium 431.8 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 2.5 g
    Sugars 1.3 g
    Protein 4.8 g

    The following items or measurements are not included:


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