Vegetarian Mexican Pie Recepie

Recepie Ingredients:
2T water or veg. oil
1 med. onion, diced
1 green bell pepper, chopped
2C frozen corn
1 small can green chilies, chopped
1C tomato sauce
2T chili powder
salt and pepper to taste
4C cooked kidney beans, mashed
1.5C cornmeal
1/2C unbleached, all purpose flour
1/2t baking powder
3C water

Directions:
Heat the water or oil in a large pot over medium heat and cook the onion for 10 minutes. Add the green pepper, corn, green chilies, tomato sauce, chili powder, and salt and pepper. Cook for five minutes. Add the mashed beans and cook for 10 minutes more over low heat. Remove from the heat and set aside. Preheat the oven to 350°F. Combine cornmeal, flour, baking powder and water in a large saucepan and cook over med. heat until the mix thickens stirring with a wire whisk constantly. Spread half the cornmeal mix over the bottom of nonstick baking dish, spread beans over the cornmeal and then add the rest of cornmeal mix on top, covering beans. Bake for 45 minutes or until the cornbread is golden. Serves 8

Veggie Sandwich

Recepie Ingredients:
• Vegetable cooking spray
• 1 medium eggplant, cut into cubes
• 1 large sweet potato cut into ½ inch slices
• 1 large bell pepper (red or green), cut into ¾ inch pieces
• 1 large onion cut into slices
• 1 large tomato cut into wedges
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of olive oil
• 1 teaspoon of lemon juice
• 2 cloves of garlic, minced
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil leaves
• 4 pita pockets, halved
• Salt & pepper

Directions:
Preheat oven to 400 degrees. Then, line a deep pan with aluminum foil and coat with cooking spray. Bake vegetables for about 30 minutes until they are browned. Next, combine vegetables in a bowl. Mix the remaining ingredients in a separate bowl and then drizzle over the vegetables. Toss the mixture until veggies are coated. Stuff spoonfuls of veggies into the pita pockets and you're done.