Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 15 min
Servings: 4
Recipe By: Nancy Albright
From: The Rodale Cookbook
Used with permission of Ballantine Books
Other Mexican
Other Mexican
Mexican Pan Bread
Ingredients
1/4 cup onion flakes
3/4 teaspoon garlic flakes
1 tablespoon oil
1/2 cup dried kidney beans, cooked
3/4 cup bean liquid
1 egg, beaten
1 cup cornmeal
1 tablespoon chili powder
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/3 cup grated cheese
3/4 teaspoon garlic flakes
1 tablespoon oil
1/2 cup dried kidney beans, cooked
3/4 cup bean liquid
1 egg, beaten
1 cup cornmeal
1 tablespoon chili powder
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/3 cup grated cheese
Directions
Preheat oven to 350 degrees.
In a heavy bottom skillet, sauté onion and garlic in oil. In a medium-sized mixing bowl, mix together all the remaining ingredients except the cheese. Pour this mixture into the skillet and stir to mix well. Sprinkle grated cheese on top and bake for about 10 minutes.
In a heavy bottom skillet, sauté onion and garlic in oil. In a medium-sized mixing bowl, mix together all the remaining ingredients except the cheese. Pour this mixture into the skillet and stir to mix well. Sprinkle grated cheese on top and bake for about 10 minutes.
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