| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Tex-Mex |
Main dish, Tex-mex, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped green pepper |
| 1 |
lb |
Canned kidney beans, rinsed |
|
|
And drained. This will yield |
|
|
10 ounces of beans. |
| 1 |
|
8-oz salt free tomato |
|
|
Sauce |
| 1 |
t |
Dried oregano |
| 1 |
t |
Ground cumin |
| 1 |
t |
Chili powder |
| 3/4 |
c |
+ 2 T yellow cornmeal |
| 1 |
t |
Baking powder |
| 2 |
|
Egg whites OR Ener-G egg |
|
|
Replacer for 2 eggs |
| 1/2 |
c |
Skim milk or soy milk |
| 2 |
T |
Olive oil |
| 1 |
c |
Canned corn |
INSTRUCTIONS
Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan
or spray with a nonstick cooking spray. To prepare topping: Heat oil
in a large nonstick skillet over medium heat. Add garlic, onions, and
green pepper. Cook 10 minutes, or until onins are tender and start to
brown. Remove from heat and stir in remaining topping ingredients. Set
aside. To prepare crust: In a small bowl, combine cornmeal and baking
powder, mixing well. In another bowl, combine egg whites or egg
replacer (+appropriate water), milk (or soy milk), and oil. Beat with
a fork or wire whisk until blended. Stir into cornmeal, mixing just
until all ingredients are moistened. Stir in corn. Spread crust
mixture evenly in prepared pan. (Mixture will be loose.) Spoon topping
evenly over crust. Bake, uncovered, 35 minutes. Let stand 5 minutes,
then cut into squares to serve. (From _Lean, Luscious and Meatless_)
~=+Dianne in Freeport, Texas+=- "Que la fuerza vaya contigo." From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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