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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Very simple to make and suprisingly tasty. Serve with a big salad for a satisfying and filling meal. Ingredients:
1 cup cornmeal |
2 cups water |
1/2 teaspoon salt |
1 onion, chopped |
1/2 cup red bell pepper |
1/2 cup green bell pepper |
1 (15 ounce) can diced tomatoes (include juice) |
1 (19 ounce) can red kidney beans |
1 lb frozen mixed vegetables, your choice |
1 teaspoon chili powder |
1 teaspoon cumin |
1/4 teaspoon cilantro |
2 cups veggie crumbles (yves, boca, etc.) |
1 1/2 cups grated low-fat cheddar cheese or 1 1/2 cups monterey jack cheese |
Directions:
1. Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
2. Cover and lower the heat and continue cooking for 10 minutes, stirring often.
3. Put the next 9 ingredients into a medium to large saucepan.
4. Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
5. Spread the cornmeal mixture into the bottom of a 9x13 ungreased pan.
6. Spoon vegetable mixture over the cornmeal.
7. Bake in a 350F oven for 25 minutes.
8. Sprinkle cheese on top and cook for 5 more minutes.
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