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Black Bean Tamale Pie Recipe

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This recipe for Black Bean Tamale Pie, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annie Laurie Cisneros
Added: Monday, September 5, 2005


1 1/2 cups yellow corn meal
3 cups water
1/2 tsp. salt
1/2 tsp. chili powder
14 oz. can black beans, drained and rinsed
12 oz. can enchilada sauce
3/4 cup frozen corn
1/2 cup medium red onion, chopped
2 small zucchini, split and sliced thin
1/2 cup grated mozzarella or jack cheese
2 tbsp. butter

Preheat oven to 400 degrees.
Mix cornmeal, water, salt and chili powder in a saucepan and cook over medium heat, stirring constantly until it turns thick and stiff. Spoon a little over half of this mixture into a lightly greased 9"x9" baking pan and smooth.
Spread the beans over this, then the zucchini, onion, corn, and cheese; then pour the enchilada sauce over the whole thing. Use a teaspoon to put the rest of the cornmeal mixture on top of this, smoothing it to form a layer of dough. Top with small dabs of butter over the top.

Bake 30-35 minutes. Allow to cook 5 minutes and serve

Personal Notes:
Personal Notes:
This is an unusual dish to serve for a dinner. You can use all sorts of veggies and cheeses. I would use more cheese.




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