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Publisher: © 1999 by Nancy Berkoff ISBN: 0931411211 |
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Reprinted with permission from the author, Debra Wasserman, for The Vegetarian Resource Group.
Tamale Corn Pie (p. 80)
Yield: 25 three-ounce servings
A favorite for years, this can be made ahead of time, cooked, frozen, and reheated when needed.
Ingredients
Topping
- 2 pounds cornmeal
- 1 1/2 quarts cold water
- 1 ounce red pepper flakes
Filling
- 3 pounds pinto beans, cooked or canned and drained
- vegetable oil spray to cover pot
- 8 ounces onions, chopped
- 6 ounces celery, chopped
- 6 ounces bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound canned tomatoes, drained and chopped
- 1 ounce chili powder
- 2 pounds cut corn, cooked
Directions
In a heavy stock pot, place cold water, corn meal, and red pepper flakes and cook, stirring until mixture is thick (about 10 minutes) and has come to a boil.
Preheat the oven to 350 degrees.
Place beans in a food processor or buffalo chopper and mash until chunky. Heat a stock pot and spray with oil. Sauté onions, celery, bell pepper, and garlic until soft. Add tomatoes, chili powder, and corn and heat, stirring until all items are well-combined and hot. Grease a steam table pan and spread 75% of the cornmeal mixture on the bottom and sides. Fill with the bean mixture and top with the remainder of cornmeal mixture. Bake in an oven at 350 degrees for 35 minutes, or until crust is golden brown and beans bubble.
Nutritional Information
Total calories per serving: 257. Total fat as % of Daily Value: 3%. Protein: 9 gm. Fat: 2 gm. Carbohydrates: 46 gm. Calcium: 41 mg. Iron: 3 mg. Sodium: 51 mg. Dietary fiber: 8 gm.