Recipe by Sharon123
This colorful, hearty casserole is lighter than the traditional Mexican dish. It makes an impressive centerpiece when company's coming or when you want to make a crowd-pleaser!
Top Review by CountryLady
Don't let the number of steps fool you - this is quick & easy & tastes good! I halved the recipe with no problems, used a mixture of red & green peppers, white kidney beans, low fat cheddar & light sour cream. I didn't have any fresh cilantro so I substituted a little dried stuff. We weren't fussy on the cornmeal topping - but we're from the north. Thanx Sharon!
- 9.85 ml olive oil
- 236.59 ml chopped onion
- 44.37 ml minced garlic
- 14.79 ml ground cumin
- 9.85 ml ground coriander
- 4.92 ml dried oregano
- 14.79-29.58 ml water
- 236.59 ml peeled and diced carrot
- 236.59 ml diced red bell peppers or 236.59 ml green bell pepper
- 236.59 ml diced zucchini
- 1 small fresh green chili pepper, minced, seeds removed for a milder hot
- 473.18 ml canned crushed tomatoes (15-oz. can, undrained)
- 354.88 ml cooked pinto beans (15-oz. can) or 354.88 ml kidney beans (15-oz. can) or 354.88 ml black beans (15-oz. can)
- salt & freshly ground black pepper
- 113.39 g grated low-fat cheddar cheese (optional)
- 177.44 ml cornmeal
- 14.79 ml white flour
- 2.46 ml salt
- 4.92 ml baking powder
- 1.23 ml baking soda
- 2 egg whites, beaten
- 118.29 ml buttermilk
- 9.85 ml vegetable oil
- minced scallion
- chopped fresh cilantro
- nonfat sour cream (optional)
Directions See How It's Made
- Warm the olive oil in a heavy or nonstick saucepan.
- Add the onion and garlic, cover, and cook on medium heat for about 10 minutes.
- Add the cumin, coriander, oregano, enough water to prevent sticking,and the carrots, cover, and cook for 5 minutes.
- Add the bell peppers, zucchini, and chile, cover, and cook for another 5 minutes.
- Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes.
- Remove from the heat.
- Add salt and black pepper to taste.
- Preheat the oven to 400*.
- Prepare a 2-qt. nonreactive casserole dish with cooking spray or a very light coating of oil.
- Spread the vegetable-bean mixture in the bottom of the dish.
- If you are using the Cheddar cheese, sprinkle it evenly on top.
- Set aside.
- In a mixing bowl, thoroughly combine the cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, beat egg whites till starting to peak, then gently stir in buttermilk, and oil.
- Gently fold the wet ingredients into the dry, stirring, just until mixed.
- Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula.
- Bake for 30 to 35 minutes, until the top is golden and a knife inserted into the topping comes out clean.
- Garnish with minced scallions, chopped cilantro,and, if you like, nonfat sour cream.