Pinto Popover
Source of Recipe
The Meatless Gourmet by Bobbie Hinman
Recipe Introduction
Serves: 6
List of Ingredients
Bean Filling:
2 1-pound cans pinto beans, rinsed and drained (or 4 cups of cooked beans)
1 12-oz can corn, drained
1 8 oz. can salt-free (or regular) tomato sauce
2 green onions, thinly sliced
2 T. ketchup
1 T. firmly packed brown sugar
1 t. onion powder
1 t. dried oregano
1/4 t. dry mustard
1/8 t. each salt and pepper
Topping:
1 c. shredded reduced-fat or fat free Cheddar cheese (4 oz.)
2 egg whites or egg sub. equiv.
1 1/2 t. vegetable oil (or your favorite oil)
1/2 t. baking powder
2 green onions, thinly sliced
Recipe
Preheat oven to 425 degrees.
Lightly oil or spray a 7 X 11-inch baking pan.
In a large bowl, combine all filling ingredients, mixing well. Place in prepared pan.
Sprinkle evenly with cheese.
In a small bowl, combine remaining topping ingredients. Beat with a wire whisk until blended. Spoon evenly over the casserole.
Bake, uncovered, 25 to 30 minutes, until topping is lightly browned.
|
|
member logon
