Mexican Vegetable Pie

Light and Healthy vegetarian recipe. Pie shell is very unique.

• Ready In: 40 mins
• Serves: 6

Ingredients

•  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)

Directions

1. 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.
2. 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.
3. 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.