| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetarian | Vegetarian, Vegan, Microwave, Main dish, Tex-mex | 4 | Servings |
INGREDIENTS
| 2 | c | Beans of choice, cooked: black, red, kidney, pinto |
| 1 | c | Corn kernels |
| 1 | Pepper, green; seeded and chopped | |
| 1/4 | c | Olives, black; sliced |
| 1 | c | Tomato sauce |
| 1/2 | ts | Cumin, ground |
| 1 | ts | Chili powder |
| 1 | tb | Tomato paste, salt-free |
| 1 | ts | Oregano, dried |
| 3/4 | c | Cornmeal, uncooked |
| 2 | c | ;water |
| Egg replacer to equal 2 eggs | ||
| 1 | ts | Salt |
INSTRUCTIONS
Combine beans, corn, pepper and olives in a 2- to 3-quart glass casserole. In a small bowl, combine tomato sauce, tomato paste, cumin, chili powder and oregano. Pour over bean mixture. In a large glass bowl, combine cornmeal and water. Microwave, uncovered, on high for 6 minutes. Remove from microwave and stir well. Add egg replacer and salt. Stir again. Spread over bean mixture; cover and microwave on hgh for 10 minutes. Let cool slightly before serving. Serves 4. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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