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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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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