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Mexican Pie

Makes 6 servings

Prepare this recipe ahead and freeze or refrigerate for après-ski or a busy Saturday evening meal. To turn up the heat, add a finely chopped jalapeño pepper along with the tomatoes.

Ingredients

1  medium onion, chopped 1 
1 tbsp vegetable oil 15 mL
1  can (19 oz /540 mL) tomatoes coarsely chopped 1 
1  can (14 oz /398 mL) kidney beans, drained and rinsed tomatoes, kidney beans, 1 
1  can (12 oz /341 mL) whole kernel corn 1 
1 tbsp chili powder 15 mL
3/4 cup cornmeal 175 mL
1 cup 2% milk 250 mL
2  eggs 2 
1 1/2 cups shredded cheese (old Cheddar, 375 mL Swiss, mozzarella or a mixture of all 3) 375 mL
  • Preheat oven to 350°F (180°C)
  • 13- by 9-inch (3 L) baking dish

Instructions

Step 1
In a large skillet over medium-high heat, cook onion in oil until transparent. Add tomatoes, kidney beans, corn and chili powder to skillet. Cook over low heat, uncovered, for about 1 hour or until slightly thickened, stirring occasionally. Pour mixture into 13- by 9-inch (3 L) baking dish. Sprinkle cornmeal evenly over surface.

Step 2
In a bowl, beat together milk and eggs; pour evenly over cornmeal. Sprinkle with cheese. Bake in preheated oven for 50 to 55 minutes. Cut into squares to serve.

Tips

If desired, use 1 cup (250 mL) dried kidney beans, soaked, cooked and drained, instead of the canned. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 373
24%
Fat / Lipides 15.5 g
Saturated / saturés 7.2 g
+ Trans / trans 0.4 g
Cholesterol / Cholestérol 94 mg
24%
Sodium / Sodium 580 mg
14%
Carbohydrates / Glucides 43.4 g
27%
Fiber / Fibres 6.7 g
Sugars / Sucres 8.9 g
Protein Protéines 17.8 g
19%
Vitamin A / Vitamine A
28%
Vitamin C / Vitamine C
30%
Calcium / Calcium
19%
Iron / Fer
DIETITIAN’S MESSAGE
The beans, cornmeal, cheese, milk and eggs combine to provide high-quality protein in the absence of meat. To add extra fiber, serve with a spinach salad and a multigrain roll.
Contributor
Barbara Silvester
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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