Monday, April 4, 2011
Meatless Monday: Black Bean Tamale Pie
With black beans fully cooked and waiting in the freezer that meant black bean chili topped with a simple cornbread recipe filled with cheese and chiles.
Here it is, the perfect pantry recipe:
Veggie Box Items: - none
CWYG Items: - garlic, onions, canned tomatoes, spices, black beans (canned or pre-cooked), cornmeal, masa harina (corn flour), cheese, canned chiles, milk, eggs, baking powder
Black Bean Tamale Pie
1 onion, chopped
5 cloves garlic, minced
2 tbsp ancho chile powder (or regular chili powder)
1 tbsp cumin
2 tsp oregano
2 tsp salt
1 can diced tomatoes (I blend them since my kids don't like the big tomato pieces)
4 cups black beans, drained (about 3 cans)
Gluten Free Cornbread Ingredients (recipe follows)2 cups shredded cheddar cheese, divided
1 can diced green chiles
Heat the oil in a large deep sided skillet or saucepan. Saute the onions and garlic until softened. Add the spices, beans and tomatoes. Cook until bubbly and liquid reduces slightly. Transfer to an 11 x 7 pan.
Mix together all of the cornbread ingredients and add 1 cup of cheese and the chiles. Spread on top of the black bean chili and top with the remaining cheese. Bake until slightly browned on top and toothpick inserted into the cornbread comes out mostly clean.
Serve with a simple salad and fruit.
Gluten Free Cornbread
(Adapted from Dianne's Dishes recipe)
1 cup of stone ground yellow corn meal
1/2 cup of corn flour
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 tablespoon of baking powder
1 cup buttermilk (I used 1 tbsp vinegar and topped with milk to make 1 cup)
Preheat oven to 400 degrees.
Mix all together and spread in an 8" square baking dish. Bake for about 20 minutes.
Double and use a 9 x 13" pan.
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All photos and recipes may not be used without express permission from Christi Flaherty, owner and creator of Cook What You've Got Concept and blog.