Source: dLife

A pie inspired from Mexico and California, made with fresh vegetables and beans.

Servings

0.5 cup fresh chopped onion
8 oz Beans, kidney, unsalted, fat free, canned , rinsed and drained
1 cup frozen sweet corn kernels
1 medium zucchini , cut into slices
0.25 cup chopped yellow bell peppers
1 tbsp canned green chile peppers , chopped
1.5 tsp chili powder , divided
0.25 tsp ground cumin
0.75 cup reduced fat baking mix
1 cup Cheese, four cheese, Mexican blend, reduced fat, shredded
1 cup fat free milk
1 eggs
2 egg whites (or 1/4 cup egg product)

1 Preheat oven to 400 degrees F.
2 Mix together onion, beans, corn, zucchini, bell pepper, chilies, 1 teaspoon chili powder, and cumin. Spread mixture into a cooking spray coated 9 inch pie plate.
3 Combine baking mix, 1/2 teaspoon chili powder, and cheese. Whisk together milk, egg, and egg whites and whisk into dry mixture. Spoon batter into pie plate and bake 35 to 40 minutes. Let rest 5 minutes before serving.

This pie is great for brunch, lunch, or dinner. Use any kind of vegetables and cheese in this.