South of the Border Pot Pie

Serve with a cucumber tomato and olive salad

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: 30 minutes one hour
  • Serves: 6
  • Suitable Diets: Low Fat, Vegetarian


  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon canola oil
  • 1 cup fresh or frozen corn
  • 1/2 green bell pepper, chopped
  • 1 1/2 cups fresh or canned tomatoes, chopped
  • 1 teaspoon Cumin
  • 1 tablespoon chili powder
  • 1/2 cup black olives, chopped
  • 2 15 oz cans Pinto Beans, drained
  • 2/3 cup cornmeal
  • 2/3 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup soy milk
  • 1 tablespoon canola oil
  • 2 tablespoons honey


Preheat the oven to 350 degrees.In a medium, cast iron or ovenproof skillet, saute the garlic and onions in the canola oil. Add the corn, green peppers, tomatoes, and spices to the skillet, and cook 5 minutes, stirring occasionally. Add the olives and Pinto Beans, and heat gently while you make the cornbread topping.Stir the cornmeal, flour, baking powder and salt together in a medium mixing bowl. Make a well in the middle of the dry ingredients, and add the milk, oil, and honey.Mix the liquid and dry ingredients just enough to combine. Spoon over the beans in the skillet to cover most of the top and bake for 35 minutes, or until cornbread is golden.