Mexican Vegetable Pie

Name: Mexican Vegetable Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
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)

Submitted by AZRT8871

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

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Ready In:: 40mins
Ingredients:: 18
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

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.

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Reviews

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.

LacyGene