Out of the oven. That is polenta on top.
Plated with mock guac.
Tamale Pie
Bean Filling:
1 onions, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (15 oz) can refried beans
1 (15 oz) diced tomatoes w/liquid
1 (15 oz) black beans (you can also use garbanzo, pinto or kidney beans)
2 TB chili powder
1 tsp cumin
1 tsp oregano
salt and pepper to taste
Polenta topping
3 cups water
1 cup polenta
salt to taste
Preheat oven to 350`
In a medium pot on medium heat, add the vegetables and cook until soft. Add the rest of the bean filling and cook while you get the polenta going.
Boil the water, add the polenta and cook until quite firm, but not stiff.
In a large square dish, place the bean mixture and spread evenly. Top with the polenta and spread to cover. Bake for 25-30 minutes.
Mock Guacamole
2 cups frozen peas, thawed
1 large clove garlic
juice of 1-1/2 limes
1/4 cup chopped onion
1 small tomato, chopped
1/4 cup cilantro chopped
1 tsp garlic powder
1/4 tsp cumin
dash of hot sauce
salt and pepper to taste
Puree peas in a blender with the lime juice and garlic. Pour into bowl and add the rest of ingredients. Stir to combine and chill.
