• Chipotle Pumpkin Soup
  Chipotle Pumpkin Soup 4 cups vegetable broth 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder ½ teaspoon ground cumin ? teaspoon chipotle powder 1 15 ounce can pumpkin puree 1 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed ¾ cup salsa, mild, medium or hot Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth. Hint: This is wonderful with a scoop of hot brown rice
  in Food > Vegetarian with black-bean chipotle corn pumpkin salsa soup
• southwestern blackbean pie
  1 1/2 cups frozen whole kernel corn 8 medium green onions, chopped 1 1/2 cups (15 ounce can) black beans, rinsed and drained 2-3 T chopped fresh cilantro 1/3 cup shredded Cheddar 1/2 cup baking mix (Bisquick type) 1/2 cup milk 1/2 cup thick-and-chunky salsa 2 large eggs Heat oven to 400°. Grease 9-inch pie plate. Layer corn, cilantro,onions and beans in pie plate. Sprinkle with cheese. In a bowl, stir baking mix, milk, 1/2 cup salsa and the large eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. 1/6th pie: 230 calories (55 calories from fat), 6 g fat (2.5 g saturated), 80 mg cholesterol, 590 mg sodium, 37 mg carbohydrate (6 g dietary fiber), 13 g protein.
  in Food > Vegetarian with black-bean cheddar cilantro corn

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