Filling:
2 Cloves garlic, minced
1 c Each chopped onions and
Green peppers
1/2 c Each chopped celery and
Carrots (I used a good dash
Celery
Seed instead of the celery)
1 10 oz pkg. frozen corn
Slightly thawed
2 c Mixed beans (pinto & kidney
Or whatever you have)
1 1/2 ts Each cumin and chili powder
1 ts Oregano
16 oz Tomato sauce
1 tb Cornstarch
CORN BREAD CRUST TOPPING
3/4 c + 2 tbsp yellow cornmeal
1/4 c + 2 tbsp flour (either white
Or wheat)
1 ts Baking powder
1 c Water
1 tb + 1 tsp oil
1 4oz can green chilies,
Drained
ADDITIONAL TOPPINGS
Vanilla yogurt or sour
Cream
Chopped tomatoes
Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar
for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add
the rest of the ingredients, stirring the cornstarch into the tomato sauce
first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed
with Pam.
For the crust topping combine the cornmeal, flour and baking powder. Mix
well.
Combine water, oil and chilies and stir into dry mixture. Spoon onto the
filling. Bake uncovered 30 minutes at 350F.
After baking, top with low-fat vanillia yogurt dollops and chopped tomato.
Enjoy.
Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct.
1, 1994.
Yields
6 Servings