Prep 20 mins
Cook 20 mins
Light and Healthy vegetarian recipe. Pie shell is very unique.
- vegetable oil cooking spray
- 1 1⁄2 cups sliced green onions
- 1⁄2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 1⁄2 cups frozen whole kernel corn
- 1⁄2 cup chunky picante sauce
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- 2 (16 ounce) cans pinto beans, drained
- 2 medium tomatoes, chopped
- 1⁄2 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄2 teaspoon chili powder
- 1 cup skim milk
- 4 eggs, lightly beaten
- 1 cup shredded low-fat cheddar cheese
- 1⁄4 cup nonfat sour cream
- parsley sprig (optional)
- Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green onions, bell pepper, and garlic; sauté 3 minutes or until tender. Stir in corn and next 5 ingredients; cook until heated. Remove from heat; set aside. Keep warm.
- Combine flour, cornmeal, and chili powder in a medium bowl. Gradually add milk and eggs, stirring with a wire whisk until well-blended. Pour half of mixture into each of 2 (9-inch) pie plates coated with cooking spray (do not stir). Bake at 475° for 10 minutes or until puffed and browned.
- Spoon half of pinto bean mixture into each pie shell; sprinkle each with cheese. Bake at 475° for 1 minute or until cheese melts. Cut each pie into 6 pieces. Garnish with sour cream and parsley, if desired. Serve immediately.
Pretty good! My husband said it was sort of like chili and cornbread. I think I'll add more spices next time, but it's definately a keeper recipe.