I made this last night for the first time and I was pleasantly surprised. I was skeptical that this would be flavorful enough, but it really was. I did swap one of the cans of pinto beans for one of black beans to get a little more variety. I also used whole wheat flour for the crust. When my husband made his plate, he automatically grabbed the hot sauce (he puts it on everything), but he didn't even use it! This one goes on my list of regulars.
Mexican Vegetable Pies
More From Cooking Light
Amount per serving
- Calories: 390
- Calories from fat: 19%
- Fat: 8.4g
- Protein: 23.7g
- Carbohydrate: 57.2g
- Cholesterol: 160mg
- Sodium: 528mg
- 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)
- 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.
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