Bean & Cornmeal Pie

This rustic Southwestern pie is comfort food that doesn’t weigh you down.

Black beans, tomatoes, corn, and salsa simmer together with cumin and red pepper flakes until thick and fragrant.

Then a quick cornmeal batter gets spread on top and the whole thing goes into the oven until the crust turns golden and firm.

The original recipe has been lightened up: no oil in the filling, just an egg white in the topping, and skim milk keeps things lean without sacrificing that satisfying cornbread texture.

Serve it with a spoonful of plain yogurt and extra salsa on the side.

Pro Tips

• Don’t overmix the cornmeal batter. A few lumps are fine and will give you a more tender crust.
• Sauteing the onions and pepper in vegetable stock instead of oil keeps the filling completely oil-free while still building good flavor.
• Let the pie rest for 5 to 10 minutes after baking so slices hold together when you serve them.

Variations

• Swap black beans for kidney beans or a mix of both for extra texture.
• Add a handful of shredded cheddar or pepper jack into the cornmeal batter for a cheesy crust.
• Stir in diced zucchini or spinach to the bean filling for extra veggies.