Mexican Vegetable Part: Recipe

Mexican Recipes To-Go

Mexican Vegetable Recipes

Ingredients:

3 cup Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 cup Green pepper, chopped
3/4 cup Onions , sliced how you like
'em
2 tbsp Chopped fresh cilantro
1 tbsp Lime juice
1 can Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 cup Chuncky picante sauce
Corn meal-crust part:
1/2 cup Skim milk
1/4 cup All purpose flour
1/4 cup Yellow cornmeal
1/4 tsp Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 cup Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

Instructions:

saute the onions and pepper in a large skillet over medium heat, just
until soft. stir in rest of vegetable ingredients; simmer 15 minutes
or so. salt and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients; whisk briefly
then turn in to a vegetable-sprayed pie dish. bake at 475 for 10
minutes or until puffy and brown. add vegetable mixture, then
sprinkle cheese on top. bake ten minutes more or so or just until the
cheese is the way you like it.

Servings: 4

 

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener

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