| 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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