Mexicali Squares

MEXICALI SQUARES

Mexican-flavored beans on an oat and cornbread crust make an unforgettable dinner. Recipe from Oat Cuisine, �1989 by Bobbie Hinman, Prima Publishing & Communications. Topping: 2 Tbsp olive oil 1 clove garlic, minced 1 cup chopped onions 1 cup chopped green pepper 1-1/3 cups cooked kidney beans 1 (8-ounce) can salt-free (or regular) tomato sauce* 1 tsp dried oregano 1 tsp ground cumin 1 tsp chili powder Crust: 1/2 cup oat bran 1/2 cup yellow cornmeal 1 tsp baking powder 2 egg whites 1/2 cup skim milk 2 Tbsp olive oil 1 cup canned corn, drained Preheat oven to 350�F. Lightly spray an 8-inch square baking pan with a nonstick cooking spray; set aside. To prepare Topping: Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, and green pepper. Cook 10 minutes, until onions are tender and start to brown. Remove from heat and stir in remaining topping ingredients. Set aside. To prepare Crust: In a small bowl, combine oat bran, cornmeal, and baking powder. Mix well. In another bowl, combine egg whites, milk, and oil. Beat with a fork or wire whisk until blended. Add to oat bran mixture, mixing until all ingredients are moistened. Stir in corn. Spread crust mixture evenly in prepared baking pan (mixture will be loose). Spoon filling evenly over crust. Bake 35 minutes, uncovered. Cut into 6 squares to serve. Makes 6 Servings. Per (1 Square) Serving: 264 Cal; 11 g Total Fat; 35 g Carb; 00 mg Cholesterol; 114 mg Sodium; 9 g Protein; 5 g Fiber. Exchanges: 1 Very Lean Meat; 2 Starch; 1 Veg; 2 Fat.
 * Nutritional analysis based on salt-free tomato sauce

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