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Vegetable cooking spray
2 (15-oz.) cans unsalted pinto beans
2 medium zucchini, cut into ¾-inch chunks
1 (14-oz.) can roasted and diced tomatoes with mild green chiles
1 cup frozen sweet corn
1 cup frozen lima beans
1 cup (medium hot) salsa
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
2 Tbsp. fresh cilantro, chopped
1 store bought refrigerated whole-wheat pie crust (8-9 inch)
1 cup reduced-fat, shredded cheddar cheese
Preheat oven to 400 degrees.
Spray shallow 2 ½ quart baking dish with cooking spray.
In 5-quart saucepan, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and herbs. Bring to boil. Reduce heat, cover and simmer 10 minutes.
Spoon into baking dish. Place rolled out piecrust on top.
Bake about 25 minutes or until bubbly at the edges. Sprinkle with cheese and bake 3 additional minutes or until cheese is fully melted.
Let stand 10 minutes and serve.
Makes 6 servings.
2 (15-oz.) cans unsalted pinto beans
2 medium zucchini, cut into ¾-inch chunks
1 (14-oz.) can roasted and diced tomatoes with mild green chiles
1 cup frozen sweet corn
1 cup frozen lima beans
1 cup (medium hot) salsa
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
2 Tbsp. fresh cilantro, chopped
1 store bought refrigerated whole-wheat pie crust (8-9 inch)
1 cup reduced-fat, shredded cheddar cheese
Preheat oven to 400 degrees.
Spray shallow 2 ½ quart baking dish with cooking spray.
In 5-quart saucepan, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and herbs. Bring to boil. Reduce heat, cover and simmer 10 minutes.
Spoon into baking dish. Place rolled out piecrust on top.
Bake about 25 minutes or until bubbly at the edges. Sprinkle with cheese and bake 3 additional minutes or until cheese is fully melted.
Let stand 10 minutes and serve.
Makes 6 servings.
