Mexican Vegetable Pies

Yield: 6 servings (serving size: 2 wedges and 2 teaspoons sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 19%
  • Fat: 8.4g
  • Protein: 23.7g
  • Carbohydrate: 57.2g
  • Cholesterol: 160mg
  • Sodium: 528mg

Ingredients

  • 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
  • 2 tablespoons minced fresh cilantro
  • 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)

Preparation

  1. 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.
  2. 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.
  3. 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.
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