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|Vitamin A:||500iu (10%)|
|Vitamin C:||15mg (25%)|
2/3 cup yellow corn meal
1-1/2 cups water
2/3 cup prepared salsa
15-ounce can kidney beans, drained and rinsed
1 cup nonfat grated mozzarella
4 tablespoons nonfat sourcream
Combine cornmeal, water and salsa in microwave container. Microwave for 6 minutes, stirring occasionally until thick.
Pour half the mixture into a 9-inch glass pie pan that has been sprayed with oil. Layer beans over top and then cover them with remaining corn mixture.
Sprinkle cheese on top. Cover with oil-sprayed plastic wrap; microwave for 5-6 minutes or until heated through.
Cut into 4 wedges and top each with 1 tablespoon sourcream.