Recipe By: Susan Voisin
Serving Size: 6
1 medium onion — chopped
1 green bell pepper — chopped
2 cloves garlic — minced
16 ounces refried beans, fatfree — (1 can)
30 ounces pinto beans, canned — (2 cans)
1 cup frozen corn kernels
3/4 cup salsa
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon salt — optional
1 tablespoon nutritional yeast
1 cup cornmeal
1 teaspoon salt
1 tablespoon agave nectar — or other liquid sweetener*
1 cup boiling water
Preheat oven to 400 degrees. In a large nonstick skillet over medium-high heat, sauté the onion until it is just beginning to brown, stirring constantly. Add the green pepper and stir for 2 minutes. Add the garlic and sauté for one more minute. Add the remaining ingredients, except for the nutritional yeast and crust ingredients. Mix well and pour into a 2-quart baking dish. Sprinkle with nutritional yeast.
Mix cornmeal with salt and stir in agave nectar. Beat in boiling water until mixture is smooth. Drop by spoonfuls over nutritional yeast and beans and spread to cover the surface.
Bake for 25 to 30 minutes, or until crusty.
*Any mild-tasting liquid sweetener will do–including rice syrup, corn syrup, or barley malt syrup.
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Per serving: 331 Calories (kcal); 1g Total Fat; (3% calories from fat); 16g Protein; 65g Carbohydrate; 0mg Cholesterol; 1729mg Sodium