Recipe: Mexicali Squares (from Lean, Luscious and Meatless)

MEXICALI SQUARES

FOR THE TOPPING:
1 tbsp olive oil
1 clove garlic, finely chopped
1 cup chopped onion
1 cup chopped green bell pepper
1 (1 lb) can kidney beans, rinsed and drained (this will yield 10 ounces of beans)
1 (8 oz) can salt free tomato sauce
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder

FOR THE CRUST:
3/4 cup plus 2 tbsp yellow cornmeal
1 tsp baking powder
2 egg whites (or egg replacer for 2 eggs)
1/2 cup skim milk (or soy milk)
2 tbsp olive oil
1 cup whole kernel corn

Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.

TO PREPARE THE TOPPING:
Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, and green pepper. Cook 10 minutes, or until onions are tender and start to brown. Remove from heat and stir in remaining topping ingredients. Set aside.

TO PREPARE THE CRUST:
In a small bowl, combine cornmeal and baking powder, mixing well.

In another bowl, combine egg whites (or egg replacer with appropriate water), milk and oil. Beat with a fork or wire whisk until blended. Stir into cornmeal mixture, mixing just until all ingredients are moistened. Stir in corn.

Spread crust mixture evenly in prepared pan. (Mixture will be loose.) Spoon topping evenly over crust.

Bake, uncovered, 35 minutes. Let stand 5 minutes, then cut into squares to serve.

Makes 6 servings
Source: Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder