Tuesday, May 5, 2009
On My Hearth: Bean Tamale Pie
We'll be celebrating Cinco de Mayo with margaritas and this tasty vegetarian dish tonight!
Bean Tamale Pie
Prep: 15 min.
Bake: 20 min.
Cost per serving: $1.10
1 8 1/2-oz. package corn muffin mix
1 Tbsp. vegetable oil
1 onion, diced
2 cloves garlic, minced
1 1/2 tsp. chili powder
1 tsp. cumin
1 15-oz. can black beans, drained and rinsed
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can diced tomatoes, drained
1 15-oz. can corn kernels, drained
1 4-oz. can diced chilies
1. Preheat oven to 400°F. Prepare corn muffin batter as package label directs; set aside.
2. In a large skillet over medium heat, warm oil. Add onion and garlic and saute until softened, about 5 minutes. Add chili powder and cumin; continue stirring 1 minute longer. Add tomatoes, beans and corn; cook for 1 minute, stirring often. Pour mixture into a 9-inch pie dish. Carefully spread corn muffin batter evenly over bean mixture.
3. Bake for 15 to 20 minutes, or until top is golden brown. Let cool slightly before serving.
PER SERVING: 326 Cal., 7g Fat (1g Sat), 24mg Chol., 11g Fiber, 13g Pro., 56g Carb., 721mg Sod.