Mexicali Squares

[Guest guest]

I made this last night for Dinner. It is so delicious and even better today. It

is very quick to make up. Also low in calories and high in

nutrition. This is from the Lean and Luscious Meatless cookbook which has great

all vegetarian recipes. There are 3 cookbooks in the series.

 

I fried, in a very small amount of oil, a bag of frozen breaded okra, sliced up

some California Navel Oranges and some Carrot sticks to round out the meal.

 

Yours to Enjoy,

Judy

 

Mexicali Squares

 

Topping:

1 Tbsp. Olive Oil

2 cloves Garlic, finely chopped

1 chopped onion(1 large onion)

1 green pepper, chopped

1 - 15 oz. can Kidney beans, rinsed and drained.

1 - 8 oz. can tomato sauce

1 tsp. dried oregano

1 tsp, ground cumin ( I used cumin seeds)

1 tsp. chili powder

 

Crust

3/4 c. plus 2 Tbsp. yellow cornmeal

1 tsp. baking powder

2 egg whites or 1 egg

1/2 c. skim milk

2 Tbsp. Olive Oil

1 c. frozen corn, thawed

 

Preheat oven to 350 degrees F. Lightly oil or spray with a non-stick spray - a

8-inch square baking dish.

 

To prepare topping:

Heat oil in a large nonstick skillet over medium heat. Add garlic, onions and

green pepper. Saute about 6 minutes or until onions are tender and start to

brown. Remove from heat and stir in the remaining topping ingredients. Set

aside.

 

To prepare Crust:

In a small bowl combine cornmeal and baking powder,. Mix well.

In another bowl, combine the egg whites(or egg), milk and oil. Beat with a fork

until blended. Add the cornmeal mixture and mix just until moistened.

Stir in the corn.

 

Spread the crust mixture evenly in the prepared dish. Mixture will be loose.

Spoon topping evenly over crust. Bake uncovered 35-40 minutes.

 

Let stand for 5 minutes and then cut into squares to serve.