Tamale Pie

Tamale Pie

Ingredients

Vegetable cooking spray
2 (15-oz.) cans unsalted pinto beans
2 medium zucchini, cut into ¾-inch chunks
1 (14-oz.) can roasted and diced tomatoes with mild green chiles
1 cup frozen sweet corn
1 cup frozen lima beans
1 cup salsa (medium hot or mild - your call!)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
2 Tbsp. fresh cilantro, chopped
1 store bought refrigerated whole-wheat pie crust (8-9 inch)
1 cup reduced-fat, shredded cheddar cheese

Preheat oven to 400 degrees.

Spray shallow 2 ½ quart baking dish with cooking spray.

In 5-quart saucepan, stir together beans, zucchini, tomatoes,
corn, lima beans, salsa and herbs. Bring to boil.
Reduce heat, cover and simmer 10 minutes.

Spoon into baking dish. Place rolled out piecrust on top.

Bake about 25 minutes or until bubbly at the edges. Sprinkle
with cheese and bake 3 additional minutes or until cheese is
fully melted.

Let stand 10 minutes and serve.

Makes 6 servings.

Per serving: 380 calories, 10 g total fat (2.5 g saturated fat),
53 g carbohydrate, 16 g protein,11 g dietary fiber,
470 mg sodium.