| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegan, Low-fat, Mexican, Pies, Beans |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Green pepper |
| 16 |
oz |
Can tomato sauce |
| 3/4 |
c |
Frozen corn, thawed |
| 1 |
ts |
Ground cumin |
| 1 |
pn |
Cayenne pepper |
| 1 |
md |
Onion |
| 2 |
cl |
Garlic, minced |
| 16 |
oz |
Can pinto beans, rinsed |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Fine sea salt |
| 1 |
pk |
Favorite corn bread mix |
INSTRUCTIONS
Heat the olive oil in a large frying pan over med hi heat. Add the onion,
bell pepper and garlic and cook until softened, 6 - 8 min. Remove from the
heat and stir in tomato sauce, pinto beans, corn, and seasonings. Pour into
an 8 x 8 glass baking dish. Preheat oven to 350. Follow the directions on
the cornbread mix and spread it on top of bean mixture. Bake for 30 min.
Cool for 10 min before serving.
(This recipe comes from the "Stop the Insanity" program)
From: LORRIE SMITH
Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98
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