Specific Dishes
Bean and Cornmeal Pie
Prep Time
25 min
Cook Time
35 min
Servings
6
Calories
320
Hearty Tex-Mex casserole with black beans topped with cornbread. Satisfying and delicious!
Ingredients
Filling:
2 cans black or kidney beans
2 cups chopped onions
1 1/2 cups chopped tomatoes (canned, drained)
1/4 cup hot salsa
1 large green pepper
1 cup frozen corn kernels
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon mixed herbs
1/2 teaspoon salt
Topping:
3/4 cup flour
3/4 cup cornmeal
3/4 cup skim milk
2 teaspoons baking powder
Dash of salt
2 teaspoons sugar
Dash of chili pepper
1 egg white
1/2 cup corn kernels
Instructions
1. Sauté onions and pepper in vegetable stock and water until tender (about 8 minutes).
2. Add tomatoes, beans, salsa, and corn. Add spices and simmer.
3. Make topping: Sift together dry ingredients. Beat egg white with milk.
4. Stir wet into dry - don't overmix. Fold in corn kernels.
5. Spread batter over bean mixture.
6. Bake at 375°F for 25 minutes.
7. Serve with plain yogurt and extra salsa.
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Nutrition Facts
Per Serving (6 servings)| Calories | 320 |
| Protein | 14,00 g |
| Carbohydrates | 62,00 g |
| Fat | 2,00 g |
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