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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Found in cooking light. I love a vegetarian recipe that doesn't taste less... Ingredients:
1/2 cup sun-dried tomato, chopped |
1/2 cup boiling water |
4 cups water |
1 1/2 cups yellow cornmeal |
1/4 teaspoon salt |
1 cup jalapeno jack cheese |
1 cup chopped onion |
2 teaspoons dried oregano |
1 1/2 teaspoons chili powder |
1 (15 ounce) can black beans, rinsed and drained |
1 (16 ounce) can pinto beans, rinsed and drained |
1 (14 3/4 ounce) can cream-style corn |
1 (4 1/2 ounce) can chopped green chilies |
6 tablespoons low-fat sour cream |
Directions:
1. Combine tomatoes and boiling water; let stand 20 minutes.
2. Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
3. Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
4. Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
5. Stir in cheese.
6. Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
7. Preheat oven to 400 degrees.
8. In a large skillet, saute onion in a little olive oil til onion is soft.
9. Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
10. Spoon bean mixture evenly over cornmeal crust.
11. Drop remaining cornmeal mixture onto bean mixture.
12. Bake pie at 400 degrees for 30 minutes or until set.
13. Serve pie with low-fat sour cream.
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