Mexican Pan Bread

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Onion 1 , chopped
Garlic 1 Clove (5 gm) , minced
Oil 1 Tablespoon
Cooked kidney beans 1/2 Cup (8 tbs) , mashed, liquid drained and 3/4 cup reserved
Egg 1 , beaten
Cornmeal 1 Cup (16 tbs)
Chili powder 1 Tablespoon
Ground cumin 1/2 Teaspoon
Salt 1/2 Teaspoon
Shredded cheese 1/3 Cup (5.33 tbs)

Directions

GETTING READY

1. Preheat oven to 350°.

MAKING

2. In a heavy skillet saute onion and garlic in oil.

3. In a bowl mix with remaining ingredients except cheese and return to skillet.

4. Sprinkle with cheese and bake for 10 to 12 minutes.

SERVING

5. Serve the bread after toasting, with fillings or use as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 288Calories from Fat 89

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 546 mg22.75%

Total Carbohydrates 40 g13.3%

Dietary Fiber 6 g24%

Sugars 2 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet