3/4 c all purpose flour
1/2 c shredded Cheddar cheese
1 1/2 tsp baking powder
1/2 tsp salt
1/3 c milk
1 egg, slightly beaten
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) kidney beans, drained
1 can (8 oz) tomato sauce
1/2 c chopped green bell pepper (about 1 small)
1/4 c chopped onion (about 1 small)
2 tsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp garlic powder
1/2 c shredded Cheddar cheese
Heat oven to 375. Spray pie plate, 10 inch or 9 inch, with nonstick cooking spray. Mix flour, 1/2 c cheese, the baking powder, and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up the side of pie plate. Mix remaining ingredients except 1/2 c cheese. Spoon into pie plate. Sprinkle with 1/2 c cheese. Bake uncovered about 25 minutes or until edge is puffy and light brown. Let stand 10 minutes before cutting.
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2 comments:
Do you have a picture? What about the base or crust? Is it more of a pie crust, a corn bread or dough consistency?
I don't have a picture but I'll take one of it the next time I make it. The crust is similar to corn bread so it's spongy but not as dense as corn bread.
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