Mini Mexican Tamale Pies

By michelew7

Ingredients

• Filling:
• 1 can pinto beans
• 1 can diced tomatoes
• 1 small zucchini, but into tiny pieces
• 1 can corn
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• Topping:
• 1/2 cup cornmeal
• 1/4 teaspooon
• 1 cup water
• 2 teaspoon oil

Preparation

Step 1

Combine first 8 ingredients in a small pot and cook on low-medium for 40 minutes, sitrring very occasionally as it bubbles. Meanwhile, combine all other ingredients and bring to a boil, stirring occasionally. As soon as it starts to boil, lower the heat to a simmer and stir constantly until it thickens. Preheat the oven to 350 and portion the bean mixture into oven-proof dishes. Top with polenta, smooth the tops and bake 45 minutes. I also set the oven to "broil" for a few minutes at the end, to achieve more of a crust on top.