Speedy Tamale Pie

Speedy Tamale Pie
Ingredients

Fiber and high-quality protein are a dieter’s strongest weapon. This spicy mix of beans and tomatoes comes together quickly, making this dish perfect for weeknight meals.
2 cans (15 ounces each) salt-free pinto beans, rinsed and drained
2 medium zucchini, cut into 3/4″ chunks
1 can (14 1/2 ounces) Mexican-style stewed tomatoes
1
cup fresh or frozen corn kernels
1 cup frozen lima beans
1 cup medium-spicy chunky salsa
2 teaspoons chili powder
1 tube (16-18 ounces) prepared polenta, cut into 1/2″-thick slices
1 cup shredded reduced-fat Cheddar or Monterey Jack cheese

Directions 

1.

Preheat the oven to 400°F. Coat a shallow 2 1/2-quart baking dish with cooking spray.

2.

In a large soup pot or Dutch oven, combine the beans, zucchini, stewed tomatoes, corn, lima beans, salsa, and chili powder. Bring to a boil. Reduce the heat and simmer, covered, for 10 minutes. Turn into the prepared baking dish. Arrange the polenta on top, overlapping the slices slightly if necessary. Bake for 25 minutes, or until bubbly at the edges. Sprinkle with the cheese and bake for 3 minutes, or until melted. Let stand for 10 minutes before serving.

Nutritional Facts per serving

CALORIES 304.2 CAL
FAT 4.6 G
SATURATED FAT 2.4 G
CHOLESTEROL 13.3 MG
SODIUM 704.5 MG
CARBOHYDRATES 51.2 G
TOTAL SUGARS 7.4 G
DIETARY FIBER 11.1 G
PROTEIN 16.3 G

Credit: recipe and photograph property of http://recipes.menshealth.com,

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s