This irresistible tamale pie is made with beans, lots of vegetables and spices, and a crust of corn meal.
Makes one 8-inch square pie
This is a real crowd pleaser, different and enticing.
It keeps well in the refrigerator for up to five days. Just reheat in the oven for about 30 minutes and serve. Show off the two colourful layers by baking it in a glass dish if you have one.
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 medium yellow, red or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-ounce can unsweetened tomato sauce
1 16-ounce can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob, or ¾ cup (thawed) frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon fine sea salt Pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
Preheat oven to 350 F.
Heat the olive oil in a large frying pan over medium-high heat. Add the onion, bell pepper, and garlic and cook until softened, 6-8 minutes. Remove from heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8x8 inch glass baking dish.
Boil the water in a large saucepan, add the cornmeal, lemon juice, mustard and salt, and stir until mixed. Bring to a boil over medium-high heat. Immediately reduce the heat to low and simmer, stirring often, until thickened; 3 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.