Ingredients:
1/2 cup sun-dried tomatoes, chopped
1/2 cup boiling water
4 cups water
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
1 cup jalapeno jack cheese
1 cup chopped onions
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) cans pinto beans, rinsed and drained
1 (14 3/4 ounce) cans cream-style corn
1 (4 1/2 ounce) cans chopped green chilies
6 tablespoons low-fat sour cream
Directions:
Combine tomatoes and boiling water; let stand 20 minutes.
Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
Stir in cheese.
Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
Preheat oven to 400 degrees.
In a large skillet, saute onion in a little olive oil til onion is soft.
Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
Spoon bean mixture evenly over cornmeal crust.
Drop remaining cornmeal mixture onto bean mixture.
Bake pie at 400 degrees for 30 minutes or until set.
Serve pie with low-fat sour cream.
Servings: 4-6
Time preparation: 35 min.
Time total: 70 min.