Bean Tamale Pie

1 hours Prep: 30 minutes Cook: 30 minutes

301 calories per serving view nutrition facts

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2	tablespoons	green bell pepper
2	tablespoons	onion	chopped
1	teaspoon	vegetable oil
1	cup	kidney beans	dried, cooked, unsalted, drained*
1/2	cup	tomato puree
1	cup	corn, canned, whole kernels
1 1/2	teaspoons	chili powder
1/8	teaspoon	salt
1/3	cup	cornmeal	yellow
3/4	cup	water
1/16	teaspoons	salt
1/4	teaspoon	chili powder

1. Cook green pepper and onion in off in small (8-inch) frypan until tender.

2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons chili powder, and 1/8 teaspoon salt.

3. Cover and cook over low heat until flavors are blended--about 15 minutes.

4. Mix cornmeal, water, and 1/16 teaspoon salt.

5. Cook over low heat, stirring constantly, until very thick-about 3 minutes.

6. Spread cornmeal mush over bean mixture to form a crust.

7. Sprinkle 1/4 teaspoon chili powder over top of crust.

8. Cook over low heat, with lid ajar, until topping is set--about 7 minutes.

*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit the 1/8 teaspoon salt in step 2.

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Serving Size 405g

Amount per Serving

Calories 301 15% of calories from fat