Categories: vegetables

Ingredients

• Cornmeal for dusting
• 1 unbaked refrigerated pie crust
• 1 tsp. butter, softened
• Pinch chile powder
• Pinch ground cumin
• 1/3 cup shredded part-skim mozzarella cheese
• 1 (15 oz.) can tri-bean blend (black, kidney and pinto beans), rinsed and well drained
• 2/3 cup fresh or frozen corn kernels
• 1/4 red bell pepper, very thinly sliced
• 1/4 red onion, very thinly sliced

Directions

1. Heat oven to 400 degrees. Sprinkle a baking stone or sheet lightly with cornmeal. Unroll pie crust and arrange in center of baking stone. Spread the softened butter over the pie crust. Sprinkle with chile powder and cumin.
2. In a small bowl, combine the cheeses and mix well. Sprinkle half of the cheese mix over the crust, leaving a 1 1/2 inch border around the border of the crust edge. Add the beans and corn, then sprinkle with all but 1 Tbsp. of the remaining cheese, still leaving the 1 1/2 inch perimeter of crust. Arrange the bell pepper and onion slices over the cheese. Fold the bare edges of crust over the filling, pleating it to fit. Sprinkle exposed crust with the reserved Tbsp. of cheese. Bake 25 minutes or until crust is crisp and golden brown. Cool slightly before serving.

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