Individual Pinto and Black Bean Tamale Pies

By BClover

nutritional information
Calories:
332
Fiber:
11.6 g
Fat:
11 g
Saturated Fat:
4.3 g
Carbohydrates:
42.8 g
Protein:
17.3 g

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup water
• 2 bunches scallions, white and green parts separated and thinly sliced
• 1 tube (16 ounces) plain prepared polenta, patted dry
• 4 cloves garlic, minced
• 1 packed cup fresh cilantro leaves, roughly chopped
• Coarse salt and ground pepper
• 1/2 teaspoon hot sauce, such as Tabasco
• 2 cans (15-ounces each) pinto beans, drained and rinsed
• 1 1/2 cup (6 ounces) coarsely shredded pepper Jack cheese
• 2 cans (15-ounces each) black beans, drained and rinsed
• Salsa, for serving
• 1 can (14.5 ounces) diced tomatoes in juice

Preparation

Step 1

1

Preheat oven to 400°. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.

2

Meanwhile, brush eight 10- to 12- ounce ramekins or custard cups with remaining oil (if using pie plates, see opposite). Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.

3

Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400°, 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

4

To make in pie plates: Brush each of two deep-dish pie plates with 1/2 tablespoon oil. Slice polenta crosswise into 16 rounds; place 8 rounds in each pie plate. Top with bean mixture, then cheese. Bake at 400°, 15 to 20 minutes. Let stand 10 minutes before serving.

5

To freeze: Let unbaked pies cool completely; cover with aluminum foil. Freeze up to 3 months. Bake frozen in foil-covered ramekins at 400° until warm in center, 60 to 70 minutes. Remove foil; bake until cheese is golden brown, about 15 minutes more.