This recipe looks time-consuming and very involved, but it’s really not. Note: this makes TWO pies. One of the pie “crusts” got a little crispier than the other, and that’s the one we preferred. If I make this again, I will let the crust cook a little longer. This is one of those recipes that looks like you went to a lot of effort (and you really didn’t).
Mexican Vegetable Pies
YIELD: 6 servings (serving size: 2 wedges and 2 teaspoons sour cream)
total time needed: about 30 minutes
Vegetable cooking spray
1 1/2 cups sliced green onions
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 1/2 cups frozen whole-kernel corn
1/2 cup chunky picante sauce (I used salsa)
2 tablespoons minced fresh cilantro (I omitted)
2 tablespoons lime juice
2 (16-ounce) cans pinto beans, drained
2 medium tomatoes, chopped
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon chili powder
1 cup skim milk
4 eggs, lightly beaten
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/4 cup nonfat sour cream
Parsley sprig (optional)
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green onions, bell pepper, and garlic; sauté 3 minutes or until tender. Stir in corn and next 5 ingredients; cook until heated. Remove from heat; set aside. Keep warm.
Combine flour, cornmeal, and chili powder in a medium bowl. Gradually add milk and eggs, stirring with a wire whisk until well-blended. Pour half of mixture into each of 2 (9-inch) pie plates coated with cooking spray (do not stir). Bake at 475° for 10 minutes or until puffed and browned.
Spoon half of pinto bean mixture into each pie shell; sprinkle each with cheese. Bake at 475° for 1 minute or until cheese melts. Cut each pie into 6 pieces. Garnish with sour cream and parsley, if desired. Serve immediately.
Amount per serving:
Calories from fat: 19%