Tamale Bean Pie

[Guest guest]

I just got this from another group; I will definitely try it next week!

 

Tamale Bean Pie

 

1 medium onion - chopped

1 green bell pepper - chopped

2 cloves garlic - minced

16 ounces refried beans, fatfree - (1 can)

30 ounces pinto beans, canned - (2 cans) (or 3 cups home cooked)

1 cup  frozen corn kernels

3/4 cup salsa

2 tsp chili powder

1/2 teaspoon cumin

1 tsp salt - optional

1 tbl nutritional yeast

 

Cornmeal Crust

1 cup cornmeal

1 tsp salt

1 tbl agave nectar -- or other liquid sweetener*

1 cup boiling water

 

Preheat oven to 400 degrees.  In a large nonstick skillet over medium-high heat,

sauté the onion until it is just beginning to brown, stirring constantly.  Add

the green pepper and stir for 2 minutes.  Add the garlic and sauté for one more

minute.  Add the remaining ingredients, except for the nutritional yeast and

crust ingredients.  Mix well and pour into a 2-quart baking dish.  Sprinkle with

nutritional yeast.

 

Mix cornmeal with salt and stir in agave nectar.  Beat in boiling water until

mixture is smooth.  Drop by spoonfuls over nutritional yeast and beans and

spread to cover the surface.

 

Bake for 25 to 30 minutes, or until crusty.

 

*Any mild-tasting liquid sweetener will do--including rice syrup, corn syrup,

honey, or barley malt syrup.

 

Robin