Vegetarian Tamale Pie

Vegetarian Tamale Pie
Vegetarian Tamale Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/2

    cup sun-dried tomato sprinkles

  • 1/2

    cup boiling water

  • 4

    cups water

  • 1 1/2

    cups yellow cornmeal

  • 1/4

    teaspoon salt

  • 1

    cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers

  • Cooking spray

  • 1

    cup chopped onion

  • 2

    teaspoons dried oregano

  • 1 1/2

    teaspoons chili powder

  • 1

    (15-ounce) can black beans rinsed and drained

  • 1

    (16-ounce) can pinto beans rinsed and drained

  • 1

    (14 3/4-ounce) can no-salt-added cream-style corn

  • 1

    (4.5-ounce) can chopped green chiles drained

  • 6

    tablespoons low-fat sour cream

Directions

Combine tomato sprinkles and boiling water; let stand 20 minutes. Drain tomato sprinkles in a sieve over a bowl; set aside, reserving 1 tablespoon tomato-soaking liquid. Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil. Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk. Stir in cheese. Pour half of cornmeal mixture into a 13 × 9-inch baking dish coated with cooking spray, and set aside. Preheat oven to 400º. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion to skillet, and sauté 5 minutes or until onion is soft. Add tomato sprinkles, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute. Spoon bean mixture evenly over cornmeal crust. Drop remaining cornmeal mixture onto bean mixture. Bake pie at 400º for 30 minutes or until set. Serve pie with low-fat sour cream.

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