Tamale Pie
Filling
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 15 oz can fat-free refried beans
- 1 15 oz can pinto beans, rinsed and drained
- 1 c. frozen corn kernels
- 1 c. salsa or chopped tomatoes with green chiles
- 2 t. chili powder
- ½ t. cumin
- 1 t. salt
- 1 T nutritional yeast (optional)
- 1 c. cornmeal
- ½ c. whole wheat flour
- 2 t. baking powder
- ¼ c. water
- ½ t. salt
- 1 15 oz can creamed corn
Preheat oven to 400°F. In a large nonstick skillet, sauté onion, garlic, and green pepper in a little water or vegetable broth until tender. Add the refried beans, pinto beans, corn, salsa, chili powder, cumin, and salt. Mix well.
Pour filling ingredients into an 8” square baking dish and sprinkle with nutritional yeast, if using.
In a large bowl, mix crust ingredients together in the order given, and pour evenly over filling. Bake for 30-40 minutes, or until crust is firm and golden.
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