Vegetarian Tamale Pie

Ingredients

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 teaspoon cumin

3 cloves garlic, minced

1 green pepper, diced

3 mini sweet peppers, diced

1 jalapeno pepper, diced

1 tablespoon tomato paste

1 (28 oz) can diced tomatoes

1 cup frozen corn kernels

2 (15 oz.) cans black beans, drained and rinsed

1 teaspoon salt

1 tablespoon chili powder

¼ teaspoon cayenne

¼ cup yellow cornmeal

½ cup water

½ cup fresh cilantro leaves, chopped

Directions

Preheat oven to 375 degrees.

In a large skillet add onions to olive oil, cook over medium heat for 3 to 4 minutes until onions soften. Add in garlic, peppers, and cumin.  Stir and cook a few minutes more. Stir in tomato paste. Cook stirring one to two minutes then add tomatoes, corn, beans, salt, chili powder, and cayenne. Cook a few minutes, stirring. Combine cornmeal and water and stir well.  Add to tomatoes.  Reduce heat to low and cover. Simmer for 10 minutes, stirring occasionally.  Then stir in cilantro leaves and pour into a 9 x 13 baking dish.

Topping Ingredients

1 ½ cups milk

1 teaspoon salt

2 tablespoons butter

½ cup cornmeal

2 eggs, lightly beaten

1 cup shredded sharp cheddar cheese

12 pickled jalapeno pepper rings

Topping Directions

In a saucepan, heat milk, salt, and butter over medium heat until it bubbles (do not boil).  Gradually add cornmeal, stirring constantly.  Cook until cornmeal thickens 9consistency of hot cereal). Remove from heat, then stir in egg and cheese. Gently stir until just incorporated. Pour over the tomato and bean mixture and gently spread to the edges of the pan.   Top with jalapeno slices.  Bake for 25 to 30 minutes or until the cornbread is set and begins to brown. Allow to rest 10 to 15 minutes before serving.