Courtesy of Nature's Food Patch http://www.naturesfoodpatch.com

South of the Border Pot Pie Diet Type: Low Fat Cooking Time: 30 minutes - one hour Ingredients:   2 cloves garlic, minced   1 onion, chopped   1 teaspoon canola oil   1 cup fresh or frozen corn   1/2 green bell pepper, chopped   1 1/2 cups fresh or canned tomatoes, chopped   1 teaspoon Cumin   1 tablespoon chili powder   1/2 cup black olives, chopped   2 15 oz. cans Pinto Beans, drained   2/3 cup cornmeal   2/3 cup whole wheat pastry flour   1 1/2 teaspoons baking powder   1/4 teaspoon salt   3/4 cup soy milk   1 tablespoon canola oil   2 tablespoons honey   Directions: Preheat the oven to 350 degrees. In a medium, cast iron or oven-proof skillet, saute the garlic and onions in the canola oil. Add the corn, green peppers, tomatoes, and spices to the skillet, and cook 5 minutes, stirring occasionally. Add the olives and Pinto Beans, and heat gently while you make the cornbread topping. Stir the cornmeal, flour, baking powder and salt together in a medium mixing bowl. Make a well in the middle of the dry ingredients, and add the milk, oil, and honey. Mix the liquid and dry ingredients just enough to combine. Spoon over the beans in the skillet to cover most of the top and bake for 35 minutes, or until cornbread is golden. Servings: 6 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 6 Amount Per Serving  Calories 286 Calories from Fat 63  % Daily Value* Total Fat 7g 11%   Saturated Fat 1g 4%   Mono Fat 3g     Poly Fat 2g   Sodium 549mg 23% Total Carbs 51g 17%   Dietary Fiber 9g 37% Protein 10g   Iron 25% Calcium 15% Vitamin C 24% Vitamin E 11% Vitamin A 10% Vitamin B-6 15% Pantothenic acid 5% Niacin 12% Riboflavin 12% Thiamin 20% Folate 20% Selenium 33% Manganese 50% Copper 15% Zinc 11% Potassium 17% Phosphorus 33% Magnesium 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.