Filling
16 oz whole tomatoes, drained and cut up
2 c frozen corn
15 oz pinto beans, rinsed and drained
4 oz chopped green chiles
1/3 c chopped green pepper
1/3 c chopped onion
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried cilantro leaves
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
Crust
1/4 c yellow cornmeal
1/2 flour
1 tsp baking powder
1 tblsp sugar
1/4 tsp salt
1/2 c skim milk
1/4 c egg substitute
1 tblsp Baking Healthy (oil substitute)
Preheat oven to 350* In a saucepan, combine filling ingredients and cook over medium for 10-15 min., stirring occasionally. Set aside. In a medium bowl, combine cornmeal, flour, baking powder, sugar and salt. Add remaining crust ingredients and mix just until batter is blended. Spoon filling into a 9" round pie pan. Spoon batter over filling, spreading evenly with a spatula. Sprinkle withh paprika. Bake 30-40 minutes, or until crust is golden brown. Let stand for 10 minutes.
4 HUGE servings
5 WW pts