Mexican Vegetable Pie

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Light and healthy vegetarian recipe. pie shell is very unique.

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Steps

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Coat a nonstick skillet with cooking spray.

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Place over medium-high heat until hot.

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Add green onions , bell pepper , and garlic.

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Saut 3 minutes or until tender.

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Stir in corn and next 5 ingredients.

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Cook until heated.

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Remove from heat.

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Set aside.

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Keep warm.

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Combine flour , cornmeal , and chili powder in a medium bowl.

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Gradually add milk and eggs , stirring with a wire whisk until well-blended.

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Pour half of mixture into each of 2 pie plates coated with cooking spray.

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Bake at 475 for 10 minutes or until puffed and browned.

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Spoon half of pinto bean mixture into each pie shell.

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Sprinkle each with cheese.

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Bake at 475 for 1 minute or until cheese melts.

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Cut each pie into 6 pieces.

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Garnish with sour cream and parsley , if desired.

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Serve immediately.

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Ingredients

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vegetable oil cooking spray, green onions, green bell pepper, garlic cloves, frozen whole kernel corn, chunky picante sauce, fresh cilantro, lime juice, pinto beans, tomatoes, all-purpose flour, yellow cornmeal, chili powder, skim milk, eggs, low-fat cheddar cheese, nonfat sour cream, parsley sprig