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Black Bean Cornmeal Pie

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

6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 teaspoon canola oil
1-1/2 teaspoons chili powder
1 garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn
TOPPING:
3/4 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons baking powder
2 teaspoons chopped seeded jalapeno pepper
1/4 teaspoon salt
1 egg
3/4 cup fat-free milk
1 tablespoon canola oil
Salsa and reduced-fat sour cream, optional

Directions

In a large skillet, saute onion and green pepper in oil until tender.
Add the chili powder, garlic, cumin and pepper; saute 1 minute

2 of 2

Black Bean Cornmeal Pie (continued)

Directions (continued)

longer. Add tomatoes and bring to a boil. Reduce heat; cover and
simmer for 5 minutes.
Stir in beans and corn; heat through. Transfer to an 11-in. x 7-in.
baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, sugar,
baking powder, jalapeno and salt. Whisk the egg, milk and oil; stir
into dry ingredients just until moistened. Spoon over filling;
gently spread to cover the top.
Bake at 375° for 20-25 minutes or until filling is bubbly and a
toothpick inserted into topping comes out clean. Serve with salsa
and sour cream if desired.
Yield: 6 servings.

Nutrition 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.