Fiesta Tamale Pie

Today's recipe:

Fiesta Tamale Pie

This recipe is from John's Uncle Brent Taylor. Originally a 'meaty' recipe I have changed it to be veggie friendly. I do this with lots of recipes as most recipes are easy to change if you know what to sub.

What you'll need:

*2TB cooking oil

*1 medium sized onion, chopped

*1 clove garlic, minced or pressed (or garlic seasoning to taste)

*1 12 oz can black beans (also you can add tofu crumbels as an additional protein)

*1 cup cheese (of any kind that you like)

*1 can (28 oz) tomatoes

*1 can (1 lb) whole kernal corn, drained

*1 TB chili powder

*½ teaspoon oregano

*½ teaspoon ground cumin

*2 eggs, lightly beaten

*1 cup milk (regular or soy)

*1 cup corn meal

*1 ½ cups (6 oz) shredded cheddar cheese

1. Heat oil in a wide frying pan over medium heat.
   
2. Add onion and garlic and cook until onion is soft.
   
3. Add in beans
   
4. Stir in tomatoes (break up with a spoon) and their liquid, corn, chili powder, oregano, cumin.
   
   
   
5. Cover, reduce heat and simmer for 10 minutes. Stir in cheese.
   
6. Spread mixture in a shallow 3 pt. casserole or 9x13 baking dish.
   
7. In a bowl, combine eggs and milk. Stir in corn meal.
   
8. Sprinkle top with cheese.
9. Spoon evenly over bean mixture, making sure corn meal is well distributed.
   
10. Bake uncovered at 350 degrees for 45 minutes or until top is set and lightly browned.
    

Makes six servings

Notes:
*this makes great lunch leftovers