Beans and veggies make up the filling, while a tender corn bread completes this pie. It’s great served with a small garden salad.
—DEB PERRY BLUFFTON, IN
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 6 SERVINGS
1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14 1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
TOPPING
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
2 teaspoons butter, melted
1. In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to the onion mixture.
2. Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
3. For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
4. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1 piece equals 280 cal., 8 g fat (4 g sat. fat), 55 mg chol., 746 mg sodium, 39 g carb., 6 g fiber, 13 g pro. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.