Speedy Tamale Pie
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
Preheat the oven to 400°F. Coat a shallow 2 1/2-quart baking dish with cooking spray.
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
|SATURATED FAT||2.4 G|
|TOTAL SUGARS||7.4 G|
|DIETARY FIBER||11.1 G|
Credit: recipe and photograph property of http://recipes.menshealth.com,