Mexican Vegetable Part
Try this Mexican Vegetable Part recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
corn
cilantro
bean
onion
garlic
tomato
lime
milk
mexican
vegetables
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 c all purpose flour
- 1 tb lime juice
- minced
- 1/2 c skim milk
- 1 pt tomatoes ( i used the
- 1/2 c reduced fat monterey jack
- 1/4 ts chili powder
- tomatoes my mom and i canned
- 2 tb fresh cilantro chopped
- 1 cn pinto beans
- 3 c frozen corn
- 1/4 c green pepper, chopped
- 3/4 c onions , sliced how you like
- 1/4 c chuncky picante sauce
- 2 3 cloves garlic, pressed or
- 1/4 c yellow cornmeal
- 2 eggs/egg whites/egg
- summer)
- corn meal-crust part:
- last
- Carbohydrate 39.5251651619846 g
- Cholesterol 1.235 mg
- Fat 1.24762147329963 g
- Fiber 3.09988616884867 g
- Protein 7.07641662034204 g
- Saturated Fat 0.232294919884126 g
- Serving Size 1 1 Serving (200g)
- Sodium 42.9378231597952 mg
- Sugar 36.425278993136 g
- Trans Fat 0.177617200966715 g
- Calories 184 calories
saute the onions and pepper in a large skillet over medium heat, just until soft. stir in rest of vegetable ingredients; simmer 15 minutes or so. salt and pepper to taste. in a mixing bowl combine cornmeal crust ingredients; whisk briefly then turn in to a vegetable-sprayed pie dish. bake at 475 for 10 minutes or until puffy and brown. add vegetable mixture, then sprinkle cheese on top. bake ten minutes more or so or just until the cheese is the way you like it.
