Description Edit

Mexican-flavored beans on an oat and cornbread crust make an unforgettable dinner. Recipe from Oat Cuisine, ©1989 by Bobbie Hinman, Prima Publishing & Communications.

Ingredients Edit

Topping Edit

Crust Edit

Directions Edit

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

Topping Edit

  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 Edit

  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 Edit

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
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