Best Black Bean Cornmeal Pie Recipes

BLACK BEAN CORNMEAL PIE

Black Bean Cornmeal Pie image

This hearty, meatless southwestern main dish is delicious. If desired, you can vary the beans used. I like to serve it with salsa and reduced-fat sour cream. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 teaspoon canola oil
1-1/2 teaspoons chili powder
1 garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn
TOPPING:
3/4 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons baking powder
2 teaspoons chopped seeded jalapeno pepper
1/4 teaspoon salt
1 large egg
3/4 cup fat-free milk
1 tablespoon canola oil
Salsa and reduced-fat sour cream, optional

Steps:

In a large skillet, saute onion and green pepper in oil until tender. Add chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer 5 minutes., Stir in beans and corn; heat through. Transfer to an 11x7-in. baking dish coated with cooking spray., Preheat oven to 375°., For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 329 calories, Fat 5g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 621mg sodium, Carbohydrate 58g carbohydrate (9g sugars, Fiber 11g fiber), Protein 14g protein.

BLACK BEAN CORNMEAL PIE

BLACK BEAN CORNMEAL PIE image

Categories Bean Bake Vegetarian

Yield 6

Number Of Ingredients 21

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 teaspoon canola oil
1-1/2 teaspoons chili powder
1 garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn
TOPPING:
3/4 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons baking powder
2 teaspoons chopped seeded jalapeno pepper
1/4 teaspoon salt
1 egg
3/4 cup fat-free milk
1 tablespoon canola oil
Salsa and reduced-fat sour cream, optional

Steps:

In a large skillet, saute onion and green pepper in oil until tender. Add the chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in beans and corn; heat through. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top. Bake at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.