VEGETARIAN TAMALE PIE

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Vegetarian Tamale Pie image

A great one dish dinner with lots of flavor. Serve with a salad, corn chips and salsa . . . dinner in minutes! I've even used left-over Recipe #253261 as the filling and it turned out great!

Provided by Galley Wench

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

1 poblano pepper, chopped (about 3/4 cup)
1 medium sweet onion, chopped
2 garlic cloves, minced
1 tablespoon cooking oil
1 (15 ounce) can kidney beans (drained and slightly mashed)
1 (15 ounce) can pinto beans (drained and slightly mashed)
1 (6 ounce) can V8 vegetable juice
1 tablespoon chipotle chile in adobo, chopped & seeded (canned)
1/4 cup snipped cilantro
1 teaspoon chili powder
1 teaspoon cumin
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1 (4 ounce) can chopped green chili peppers
2 tablespoons cooking oil
1/2 cup cheddar cheese (grated)

Steps:

  • Grease a 10-inch quiche dish or a 2 quart baking dish; set aside.
  • In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown.
  • Stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro.
  • Heat through.
  • Spoon the bean mixture into prepared baking dish.
  • In a medium bowl stir together the cornmeal,.
  • flour, baking soda and salt.
  • Combine eggs, buttermilk, green chilis, and 2 tablespoons oil.
  • Add to cornmeal mixture evenly over the top of the bean mixture.
  • Bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.

Nutrition Facts : Calories 380.6, Fat 12.8, SaturatedFat 3.5, Cholesterol 46, Sodium 697.9, Carbohydrate 52.1, Fiber 12.9, Sugar 5.5, Protein 17.5

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