Vegetarian tamale pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Oil |
| 2 | cups | Pinto beans, cooked; mashed (or canned refried beans) |
| ¼ | cup | Bell pepper, green; chopped |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Cumin, ground |
| 2 | tablespoons | Tomato paste |
| ½ | cup | Olive, black, pitted |
| 1½ | cup | Cornmeal, yellow |
| 1 | cup | ;Water, cold |
| 2 | cups | ;Water, boiling, with |
| ½ | teaspoon | Salt |
| 4 | ounces | Cheddar; grated |
Directions
CRUST
Preheat the oven to 350 F. Saut‚ the onion and garlic in oil.
Combine the beans, tomato paste, and seasonings (omit the seasonings or adjust to suit your taste if you are using canned, seasoned refried beans). Add the onion and garlic, and the green pepper and olives.
For the crust, stir the cornmeal into one cup of cold water, then into boiling salted water. Cook and stir until the mixture is thick.
Grease an eight-inch square pan. Spread a little more than half of the cornmeal in the bottom of the pan. Pour the filling over the crust and spread evenly. Spoon the remaining cornmeal on top, and spread a bit (but it won't cover the whole top). Sprinkle the grated Cheddar on top. Bake for 35 minutes at 350 F. This will be easier to serve if you let it stand for ten minutes before cutting.