Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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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