Vegan Tamale Pie

• 1 tb Olive oil
• 1 ts Ground cumin
• 1 md Onion; finely chopped
• 1/2 ts Fine sea salt
• 1 md Yellow, red or green bell
• pn Cayenne pepper
• 2 Garlic cloves; minced
• 3 c ;water
• 1 cn Unsweetend tomato sauce
• 1 c Yellow stone-ground cornmeal
• 1 cn Pinto beans
• 1 tb Freshly squeezed lemon juice
• 1 Ear corn; kernels cut off
• 1 ts Dijon mustard
• 3/4 c Frozen corn thawed
• 1/2 ts Fine sea salt
• 1 ts Chili powder

1. Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes.
2. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish.
3. Preheat the oven to 350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed.
4. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes.
5. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving

Source: BigOven.com








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