When planning my weekly menu, I take a good hour or two to see what we've got on hand, see what's on sale, browse some cookbooks, magazines and blogs, and then evaluate what I'm in the mood for. It can be a long process! Usually I do my food shopping Saturday morning, however I was out of town... which tends to screw with my brain and weekly menu! For weekends when I don't have time to do a long menu planning session and food shop, I have a few go-tos! One is the Moosewood cookbooks, and the other is cooking light.
Ever since I got Moosewood's Lowfat Favorites I'd had my eye on this recipe. It sounded like something I'd enjoy, somewhat of a southwest spiced vegetarian pot pie. It has many of the same flavors of my favorite creation, fajita pasta. I have to say it didn't really live up to the expectations. The cornbread topping was not very flavorful, and it was a bit dry. I did play with the recipe, but just a tiny bit and not enough to change the integrity of the dish.
Heat a nonstick skillet over medium heat, add the EVOO, onions and garlic.
Sautee until softened, about 5 minutes.
Add cumin, coriander, oregano, peppers, zucchini and chipotles.
Cook for another 5 minutes, add tomatoes and beans, and cook for another 5 minutes, until much of the liquid is evaporated.
Taste, season with salt and peper.
Spoon into a casserole dish.
Top with cheese.
In a small dish, combine cornmeal, flour, baking powder and salt.
In another combine egg whites, milk and oil.
Fold wet into dry, spoon over the vegetable mixture.
Bake at 350 for 30-40 minutes.
Serve with sour cream, scallions, cilantro, etc.