Mexicali Squares

Description
Mexican-flavored beans on an oat and cornbread crust make an unforgettable dinner. Recipe from Oat Cuisine, ©1989 by Bobbie Hinman, Prima Publishing & Communications.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 6 Servings.

Topping

 * 2 tbsp olive oil
 * 1 clove garlic, minced
 * 1 cup chopped onions
 * 1 cup chopped green pepper
 * 1⅓ cups cooked kidney beans
 * 1 (8-ounce) can salt-free (or regular) tomato sauce (Nutritional analysis based on salt-free tomato sauce)
 * 1 tsp dried oregano
 * 1 tsp ground cumin
 * 1 tsp chili powder

Crust

 * ½ cup oat bran
 * ½ cup yellow cornmeal
 * 1 tsp baking powder
 * 2 egg whites
 * ½ cup skim milk
 * 2 tbsp olive oil
 * 1 cup canned corn, drained

Directions

 * 1) Preheat oven to 350°F.
 * 2) Lightly spray an 8-inch square baking pan with a nonstick cooking spray; set aside.

Topping

 * 1) Heat oil in a large nonstick skillet over medium heat.
 * 2) Add garlic, onions, and green pepper.
 * 3) Cook 10 minutes, until onions are tender and start to brown.
 * 4) Remove from heat and stir in remaining topping ingredients.
 * 5) Set aside.

Crust

 * 1) In a small bowl, combine oat bran, cornmeal, and baking powder.
 * 2) Mix well.
 * 3) In another bowl, combine egg whites, milk, and oil.
 * 4) Beat with a fork or wire whisk until blended.
 * 5) Add to oat bran mixture, mixing until all ingredients are moistened.
 * 6) Stir in corn.
 * 7) Spread crust mixture evenly in prepared baking pan (mixture will be loose).
 * 8) Spoon filling evenly over crust.
 * 9) Bake 35 minutes, uncovered.
 * 10) Cut into 6 squares to serve.

Nutritional information
Per serving (1 Square):
 * 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