Mexican Vegetables In Pastry Bowl

• Vegetable cooking spray
• 3/4 cup sliced green onions
• 1/4 cup chopped green pepper
• 1 clove garlic, minced
• 1 (15-ounce) can pinto beans, rinsed and drained
• 3/4 cup frozen whole kernel corn
• 3/4 cup seeded, chopped tomato
• 1/4 cup chunky picante sauce
• 1 Tablespoon lime juice
• 1 Tablespoon minced fresh cilantro
• 1/2 cup skim milk
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1/8 to 1/4 teaspoon chili powder
• 2 eggs, lightly beaten
• 1/4 cup (1 ounce) shredded low-fat Monterey Jack cheese
• 1/4 cup (1 ounce) shredded low-fat Cheddar cheese

1. 1) Coat a large skillet with cooking spray; place over medium-high heat until hot. Add green onions, pepper, and garlic; saute 3 to 4 minutes or until tender.
2. 2) Stir in pinto beans and next 5 ingredients; cook until thoroughly heated. remove from heat; set aside, and keep warm.
3. 3) Combine milk and next 4 ingredients in a medium bowl; stir well with a wire whisk. Pour mixture into a 9-inch pie plate coated with cooking spray. (Do not stir.) Bake at 475 degrees for 10 minutes or until puffed and browned.
4. 4) Spoon bean mixture into shell; sprinkle with cheeses. Bake 1 to minutes or until cheese melts. Serve immediately.

vegetable cooking spray, green onions, green pepper, clove garlic, pinto beans, kernel corn, tomato, chunky picante sauce, lime juice, fresh cilantro, milk, allpurpose, cornmeal, chili powder, eggs, cheese, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/mexican-vegetables-in-pastry-bowl-52438221 (may not work)