Southwest Rice & Bean Pie with Avocado Crust

Name: Southwest Rice & Bean Pie with Avocado Crust
Ingredients: AVOCADO CRUST:; 2 cups all-purpose flour; 1/2 cup yellow cornmeal; 1 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup pureed avocado (about 2 avocados); 1/2 cup sour cream; 2-4 tablespoons milk; RICE & BEAN FILLING:; 2 tablespoons extra-virgin olive oil; 1/3 cup scallion whites (about 5), reserve green tops; 1 poblano or jalapeno chile, seeded and minced; 1 tablespoon minced garlic; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 15-oz can no-salt-added black beans, drained and rinsed; 1 14.5-oz can no-salt-added diced tomatoes, drained (OR 1 1/4 cups quartered grape tomatoes); 1 cup fresh or frozen corn, thawed; 1/2 cup light sour cream; 1/4 cup milk; 1 cup cooked long-grain brown rice; 1 1/2 cups shredded Monterey Jack cheese, divided; 1 teaspoon fresh lime zest; 2 tablespoons fresh lime juice; 1/2 cup chopped fresh cilantro; 1-2 teaspoons hot sauce; 1/4 teaspoon table salt; 1/2 teaspoon black pepper

www.deliciousliving.com

This savory vegetarian pie uses mashed avocado in place of butter for a moist, tender crust that must be tasted to be believed.

View full recipe on www.deliciousliving.com

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Ingredients

AVOCADO CRUST:
2 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup pureed avocado (about 2 avocados)
1/2 cup sour cream
2-4 tablespoons milk
RICE & BEAN FILLING:
2 tablespoons extra-virgin olive oil
1/3 cup scallion whites (about 5), reserve green tops
1 poblano or jalapeno chile, seeded and minced
1 tablespoon minced garlic
1 tablespoon ground cumin
2 teaspoons ground coriander
1 15-oz can no-salt-added black beans, drained and rinsed
1 14.5-oz can no-salt-added diced tomatoes, drained (OR 1 1/4 cups quartered grape tomatoes)
1 cup fresh or frozen corn, thawed
1/2 cup light sour cream
1/4 cup milk
1 cup cooked long-grain brown rice
1 1/2 cups shredded Monterey Jack cheese, divided
1 teaspoon fresh lime zest
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1-2 teaspoons hot sauce
1/4 teaspoon table salt
1/2 teaspoon black pepper