Blue Corn Casserole (santa Fe)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Grains | Breads, Casseroles, Cheese/eggs | 6 | Servings | |
INGREDIENTS
| judy garnett pjxg05a | ||
| 1 | t | Vegetable oil |
| 3 1/2 | c | Blue cornmeal |
| 1 | Onion, chopped | |
| 1 | t | Baking powder |
| 2 | c | Pinto beans, cooked drained |
| 2 | t | Cumin |
| 1 | c | Tomato sauce |
| 2 | t | Chili powder |
| 2 1/2 | c | Cheese, grated or tofu |
| 2 | c | water |
| 1/2 | c | Green onions, chopped |
| 1 | Egg or egg sub., beaten | |
| Picante sauce | ||
| 1 | c | Chopped green chilies |
INSTRUCTIONS
Mix first three ingredients. Combine water, egg and chilies in separate bow Source: Arrowhead Mills Blue Cornmeal From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 933.1mg
Potassium: 479.7mg
Carbohydrates: 21g
Fiber: 5.3g
Sugar: 4.8g
Protein: 5.6g