Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup boiling water
- 4 cups water
- 1 1/2 cups yellow cornmeal
- 1/4 teaspoon salt
- 1 cup jalapeno jack cheese
- 1 cup chopped onions
- 2 teaspoons dried oregano
- 1 1/2 teaspoons chili powder
- 1 (15 ounces) can black beans, rinsed and drained
- 1 (16 ounces) can pinto beans, rinsed and drained
- 1 (14.75 ounces) can cream-style corn
- 1 (4.5 ounces) can chopped green chilies
- 6 tablespoons low-fat sour cream
- =
Directions
Combine tomatoes and boiling water; let stand 20 minutes.
Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
Stir in cheese.
Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
Preheat oven to 400 degrees.
In a large skillet, saute onion in a little olive oil til onion is soft.
Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
Spoon bean mixture evenly over cornmeal crust.
Drop remaining cornmeal mixture onto bean mixture.
Bake pie at 400 degrees for 30 minutes or until set.
Serve pie with low-fat sour cream.