Vegetarian Tamale Pie

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.