Pueblo Pie

[Guest guest]

Pueblo Pie

 

1 Tablespoon olive oil

1 med. onion finely chopped

1 med. yellow, red or green bell pepper, seeded and finely chopped

4 garlic cloves

1 jalapeno pepper

1 16-oz can unsweetened tomato sauce

1 16-oz can black beans

1 16-oz can of corn

2 tsp chili powder

2 tsp cumin

1/2 tsp fine sea salt

1/2 tsp cayenne pepper

3 cups water

1 cup yellow stone-ground cornmeal

1 Tablespoon lemon juice

1 tsp dijon mustard

1/2 tsp fine sea salt

shredded mozzerella cheese

 

Heat the oil in a large frying pan over medium-high heat.

Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.

Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin,

salt and cayenne.

Stir and mash the beans some to make a thicker consistancy.

 

Pour into a 8 x 8 inch glass baking dish.

Sprinkle a layer of mozzerella cheese on top of mixture.

Preheat the oven to 350 F.

Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir

until mixed.

Bring to a boil over medium-high heat, then immediately reduce the heat to low

and simmer, stirring often, until thickened, 3 to 5 min.

 

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 min before serving.

 

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