Recipe: Vegetarian Tamale Pie
Ingredients
- 2 cups cooked pinto or kidney beans
- 1/4 cup water
- 1/2 cup chopped onion
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 1/2 cup fresh corn or frozen
- 1/2 cup chopped green pepper
- 1 tablespoon chopped cilantro ve
- 2 1/2 cups cold water
- 1 1/2 cups cornmeal
- 1/4 cup grated part skim mozzarella cheese
Instructions
- Mash beans with a potato masher.
- In a skillet, saute onion in water until soft.
- Add beans, and next seven ingredients.
- Cook over low heat until heated through.
- Combine the cornmeal and water in a heavy pan, and cook over medium heat until corn-meal thickens.
- You have to stir this constantly or the cornmeal will stick.
- Spray an 8″ x 8″ nonstick pan with vegetable coating spray and spread two thirds of the cornmeal mixture over the bottom and sides; then pour the bean mixture into the corn-meal crust and spread the remaining one third of the cornmeal on the top.
- Sprinkle with grated cheese.
- Bake at 350 Degrees F. for 45-50 minutes.
Preparation time: 15 minute(s)
Cooking time: 50 minute(s)
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: Mexican
Calories: 285
Fat: 2g
Protein: 12g
