Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------TOPPING-------------------------------
1 tb Olive oil
1 Clove garlic, finely chopped
1 c Chopped onions
1 c Chopped green pepper
1 lb Canned kidney beans, rinsed
And drained. This will yield
10 ounces of beans.
1 cn (8-oz) salt free tomato
Sauce
1 ts Dried oregano
1 ts Ground cumin
1 ts Chili powder

---------------------------CRUST--------------------------------
3/4 c + 2 T yellow cornmeal
1 ts Baking powder
2 Egg whites OR Ener-G egg
Replacer for 2 eggs
1/2 c Skim milk or soy milk
2 tb Olive oil
1 c Canned corn

Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan
or spray with a nonstick cooking spray.

To prepare topping: Heat oil in a large nonstick skillet over medium
heat. Add garlic, onions, and green pepper. Cook 10 minutes, or until
onins are tender and start to brown. Remove from heat and stir in
remaining topping ingredients. Set aside.

To prepare crust: In a small bowl, combine cornmeal and baking powder,
mixing well. In another bowl, combine egg whites or egg replacer
(+appropriate water), milk (or soy milk), and oil. Beat with a fork
or wire whisk until blended. Stir into cornmeal, mixing just until
all ingredients are moistened. Stir in corn.

Spread crust mixture evenly in prepared pan. (Mixture will be loose.)
Spoon topping evenly over crust.

Bake, uncovered, 35 minutes.

Let stand 5 minutes, then cut into squares to serve.

(From _Lean, Luscious and Meatless_)

-=+Dianne in Freeport, Texas+=-
"Que la fuerza vaya contigo."

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