CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains, Dairy, Eggs | Digest, Fatfree, Nov., Ovo | 1 | Servings |
INGREDIENTS
2 | Black beans/kidney beans | |
2 | c | Chopped onions |
1 1/2 | c | Chopped tomatoes |
{canned tomatoes work, just | ||
Drain them} | ||
1/4 | c | Salsa {I use hot} |
1 | Green pepper | |
1 | c | Frozen corn kernels |
1 | t | Cumin |
2 | t | Chili |
1 | t | Or more mixed herbs {i |
Cheated & used Mrs. Dash} | ||
1/2 | t | Salt |
3/4 | c | Flour |
3/4 | c | Cornmeal |
3/4 | c | Skim milk |
2 | t | Baking powder |
1 | ds | Salt |
2 | t | Sugar |
1 | ds | Chili pepper |
1 | Egg white | |
1/2 | c | Corn kernels |
INSTRUCTIONS
Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready. {Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white} Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes. I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side. Posted by Janet Hatch <janet.hatch@acadiau.ca> to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1230
Calories From Fat: 70
Total Fat: 8.4g
Cholesterol: 3.7mg
Sodium: 3826.2mg
Potassium: 2856.8mg
Carbohydrates: 264g
Fiber: 29.1g
Sugar: 52.9g
Protein: 42.1g