Saturday, April 14, 2012

Two Bean Tamale Pie (Gluten Free, Vegetarian)

Two Bean Tamale Pie

This is a regular on the rotation here as we try to eat vegetarian at least once a week.  It's very quick to put together.  A one pot meal that feeds the two of us very generously twice - that means I only have to reheat one night :).  The flavors and textures are true comfort food.  It's moist, but not saucy.  If you like your casseroles saucy, add another can of V-8.

I found this recipe years ago but don't know where I found it.  I made a few changes until I really liked it.

Preheat your oven to 400F and spray a 2 quart casserole with non-stick. Saute 1 cup chopped sweet bell pepper, 1/2 cup onion and 2 cloves of minced garlic in 1 tablespoon oil.  Add 2 cans of rinsed, drained beans - I use black and great northern, but you can use whatever you have on hand.  Add a 6 ounce can of Spicy V-8 - feel free to swap out with regular V-8 if you're not into spicy.  No V-8?  Use a 8 oz. can of tomato sauce and a pinch of ground red pepper.  Stir in 1/2 tsp. of ground cumin and 1 tsp. Mexican style chili powder (I once bought Indian chili powder by mistake - ouch!) .

Heat it all through, then pour into the casserole you've sprayed.

Mix up a box of Jiffy corn bread* with egg and milk listed on the box; then fold in 1/2 cup shredded colby-jack cheese and 4 tsp. dried cilantro.  Have fresh?  Use 1/4 cup finely chopped.  Don't like cilantro?  Use parsley or leave out if your kids don't like little green flecks in their food.

Spread the batter over the beans and make sure it touches the side of the casserole all around.  Bake at 400F 20 - 25 minutes, until golden.  Let sit 10 minutes before serving.

Add a salad or fresh fruit and dinner is on the table.
*Jiffy has gluten.  I use a gluten-free mix made by Bob's Red Mill.  Just get one that makes an 8" pan.

Printable recipe with photo

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