Vegetarian Tamale Pie
Vegetarian Tamale Pie recipe
Yield
4 servingsPrep
25 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Group i | |||
| 2 | cups |
7 bean and barley mix, dried
cooked |
* |
| 3 | tablespoons |
water
|
|
| 1 | tablespoon |
tomato paste
|
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
cumin
|
|
| 1 | teaspoon |
chili powder
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
sea salt
|
|
| ¼ | cup |
olives
ripe, sliced |
*
|
| ½ | cup |
corn
canned |
|
| ½ | each |
sweet red bell peppers
chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| ½ | cup |
celery
chopped |
|
| Group ii | |||
| 2 ½ | cups |
water
cold |
|
| 1 ½ | cups |
cornmeal
|
|
| 1 | teaspoon |
sea salt
|
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Group i | |||
| 473 | ml |
7 bean and barley mix, dried
cooked |
* |
| 45 | ml |
water
|
|
| 15 | ml |
tomato paste
|
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
cumin
|
|
| 5 | ml |
chili powder
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
sea salt
|
|
| 59 | ml |
olives
ripe, sliced |
*
|
| 118 | ml |
corn
canned |
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 118 | ml |
celery
chopped |
|
| Group ii | |||
| 591 | ml |
water
cold |
|
| 355 | ml |
cornmeal
|
|
| 5 | ml |
sea salt
|
|
| 2.5 | ml |
chili powder
|
|
| 59 | ml |
cheese
grated |
|
Directions
Mash cooked 7 Bean and Barley. Mix tomato paste with water. In skillet, sauté onion in oil and combine all Group I ingredients.
Let these cook over medium heat; if the beans were hot to begin with, no more than five minutes cooking is needed.
Stir constantly to prevent sticking. Adjust seasonings to taste.
Combine the ingredients of Group II except for cheese in a heavy pan, and cook over medium heat until cornmeal thickens and comes to a boil, stirring constantly.
Oil a 8" x 8" pan and spread ⅔ of the cornmeal mixture over the bottom and sides.
Pour the bean mixture into the cornmeal crust and spread rest of cornmeal mix on top.
Sprinkle the top crust with grated cheese and cook in a 350℉ (180℃). oven for 30 minutes or until golden brown.
