Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light January 1996

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Recipe Summary test

Yield:
6 servings (serving size: 2 wedges and 2 teaspoons sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Quick and Easy Weeknights

Nutrition Facts

390 calories; calories from fat 19%; fat 8.4g; protein 23.7g; carbohydrates 57.2g; cholesterol 160mg; sodium 528mg.
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