| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Vegetarian | Casseroles, Vegetarian | 8 | Servings |
INGREDIENTS
| 3/4 | c | Flour |
| 1 1/2 | c | Shredded cheddar cheese |
| 1 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 1/3 | c | Milk |
| 1 | Egg, slightly beaten | |
| 16 | oz | Can garbanzos, drained |
| 16 | oz | Can kidney beans, drained |
| 8 | oz | Tomato sauce |
| 1/2 | c | Chopped green bell pepper |
| 1/4 | c | Chopped onion |
| 2 | t | Chili powder |
| 1/2 | t | Dried oregano leaves |
| 1/4 | t | Garlic powder |
INSTRUCTIONS
Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix flour, 1/2 c cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix 1/2 c of the remaining cheese and the remaining ingredients; spoon into pie plate. Sprinkle with remaining 1/2 c cheese. Bake about 25 minutes or until edges are puffy and light brown. Let stand 10 minutes before cutting.
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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 50.1mg
Sodium: 709.7mg
Potassium: 340.2mg
Carbohydrates: 21.3g
Fiber: 4.3g
Sugar: 3.4g
Protein: 12.1g