Black Bean Tamale Pie
Black bean tamale pie is a great vegetarian version of the classic beef casserole. This dish is so hearty and delicious you certainly won't miss the meat.
Cooking Time35 min
Cooking MethodSlow Cooker
Ingredients
- 1 1/2 cup yellow cornmeal
- 3 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 14 ounce can black beans, drained and rinsed
- 12 ounce can enchilada sauce
- 3/4 cup frozen corn
- 1/2 medium red onion, chopped
- 2 small zucchini, split and sliced thin
- 1/2 cup grated mozzarella or jack cheese
- 2 tablespoon butter
Instructions
- Preheat the oven to 400 degrees F. Mix cornmeal, water, salt and chili powder in a saucepan and cook over a medium heat, stirring constantly, until it turns thick and stiff. Spoon a little over half of the mixture into a lightly greased 9" x 9" baking pan and smooth.
- Spread the beans over this, then the zucchini, onion, corn, and cheese; then pour the enchilada sauce over the whole thing.
- Use a teaspoon to put the rest of the cornmeal mixture on top of this, smoothing it to form a layer of dough. Top with small dabs of butter distributed over the top. Bake 30-35 minutes at 400 degrees F, allow to cool 5 minutes, and serve.