Mexican Vegetables In Pastry Bowl Recipe

Name: Mexican Vegetables In Pastry Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 3/4 cup sliced green onions; 1/4 cup chopped green pepper; 1 clove garlic, minced; 1 (15-ounce) can pinto beans, rinsed and drained; 3/4 cup frozen whole kernel corn; 3/4 cup seeded, chopped tomato; 1/4 cup chunky picante sauce; 1 Tablespoon lime juice; 1 Tablespoon minced fresh cilantro; 1/2 cup skim milk; 1/4 cup all-purpose flour; 1/4 cup cornmeal; 1/8 to 1/4 teaspoon chili powder; 2 eggs, lightly beaten; 1/4 cup (1 ounce) shredded low-fat Monterey Jack cheese; 1/4 cup (1 ounce) shredded low-fat Cheddar cheese

Servings: persons

Vegetable cooking spray
3/4 cup sliced green onions
1/4 cup chopped green pepper
1 clove garlic, minced
1 (15-ounce) can pinto beans, rinsed and drained
3/4 cup frozen whole kernel corn
3/4 cup seeded, chopped tomato
1/4 cup chunky picante sauce
1 Tablespoon lime juice
1 Tablespoon minced fresh cilantro
1/2 cup skim milk
1/4 cup all-purpose flour
1/4 cup cornmeal
1/8 to 1/4 teaspoon chili powder
2 eggs, lightly beaten
1/4 cup (1 ounce) shredded low-fat Monterey Jack cheese
1/4 cup (1 ounce) shredded low-fat Cheddar cheese

1
1) Coat a large skillet with cooking spray; place over medium-high heat until hot. Add green onions, pepper, and garlic; saute 3 to 4 minutes or until tender.
2
2) Stir in pinto beans and next 5 ingredients; cook until thoroughly heated. remove from heat; set aside, and keep warm.
3
3) Combine milk and next 4 ingredients in a medium bowl; stir well with a wire whisk. Pour mixture into a 9-inch pie plate coated with cooking spray. (Do not stir.) Bake at 475 degrees for 10 minutes or until puffed and browned.
4
4) Spoon bean mixture into shell; sprinkle with cheeses. Bake 1 to minutes or until cheese melts. Serve immediately.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable cooking spray, 3/4 cup sliced green onions, 1/4 cup chopped green pepper, 1 clove garlic, minced, and more.

Yes, Mexican Vegetables In Pastry Bowl falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Vegetables In Pastry Bowl

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