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This hearty, meatless Southwestern main dish is delicious. If desired, you can vary the beans used. I like to serve it with salsa and reduced-fat sour cream. Tari Ambler-Shorewood, Illinois
This recipe is:
Healthy
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 piece (calculated without salsa and sour cream) equals 329 calories, 5 g fat (1 g saturated fat), 36 mg cholesterol, 621 mg sodium, 58 g carbohydrate, 11 g fiber, 14 g protein.
Originally published as Black Bean Cornmeal Pie in Healthy Cooking August/September 2008, p23
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Reviewed on Sep. 19, 2011 by rykirk1701e
kinda like a bland chili with a dry cornbread. I knew it was bad when my wife, who likes vegetarian meals, said it needs meat.
Reviewed on Sep. 15, 2011 by juliemac1956
This is an easy dish that really tastes good!
Reviewed on Jul. 01, 2010 by KarenLiz
My family and I thought it was rather bland. The cornbread was also dry. Added salt and definitely used the salsa for added taste.
Reviewed on Feb. 26, 2010 by candycane16
My husband and I enjoyed it. I did however make small changes like used diced tomatoes with green chilies, used a red pepper instead of a green one and added 1/2 tsp of crushed red pepper to the bean mixture. Also did not have whole wheat flour so used white.
Reviewed on Sep. 20, 2009 by babyjimmie
This was okay -- It seemed to have more cornbread than beans, so to me it was more like a bread. Next time, I will back off on the dough part
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