Vegetarian Tamale Pie

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Vegetarian Tamale Pie

 

1/2 cup sun-dried tomatoes

1/2 cup boiling water

4 cups water

1 1/2 cups yellow cornmeal

1/4 teaspoon salt

1 cup jalapeno jack cheese

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 cream-style corn

1 (4.5-ounce) can chopped green chiles -- drained

6 tablespoons low-fat sour cream

 

Combine tomatoes and boiling water; let stand 20 minutes.

 

Drain tomatoes 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 lightly

greased Pyrex dish, 13 x 9.

Preheat oven to 400 degrees.

In a large skillet, saute onion in a little olive

oil until onion is soft.

Add tomatoes, 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 400 degrees for 30 minutes or until set.

Serve pie with low-fat sour cream.

 

 

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