Mexican chilli bean polenta pie

Cooking Vegetarian Mexican chilli bean polenta pie

Beans pack a punch of high fibre power in this vegetarian dinner idea.

Lables: Vegetarian Fish free Peanut free Shellfish free Soy free Tree nut free
  1. Heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 2 to 3 minutes or until soft. Add garlic, chilli powder and cumin. Cook for 1 minute. Stir in beans, corn and tomatoes and bring to the boil. Reduce heat to low. Simmer for 2 minutes. Stir in coriander. Season with salt and pepper.
  2. Preheat oven to 190°C. Divide bean mixture between four 2-cup capacity, ovenproof dishes.
  3. Combine flour, polenta and cheese in a bowl. Whisk together egg and buttermilk. Add to flour mixture. Stir until well combined. Dollop spoonfuls of polenta mixture over bean mixture. Place dishes on an oven tray. Bake for 25 to 30 minutes or until a skewer inserted into polenta top comes out clean. Serve.

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2 tsp olive oil
1 brown onion, finely chopped
1 red capsicum, chopped
1 garlic clove, crushed
1/2 tsp chilli powder
2 tsp ground cumin
400g can red kidney beans, drained, rinsed
440g can corn kernels, drained
2 x 400g cans diced tomatoes
1/4 cup coriander leaves, chopped
1 1/3 cups self-raising flour, sifted
2/3 cup polenta
1/2 cup grated reduced-fat cheddar cheese
1 egg
1 1/4 cups buttermilk

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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