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Black Bean Tamale Pie

1 1/2 cups yellow corn meal
3 cups water
1/2 tsp salt
1/2 tsp chili powder

14 oz can black beans, drained and rinsed
12 oz. can enchilada sauce
3/4 cup frozen corn
1/2 medium red onion, chopped
2 small zucchini, split and sliced thin
1/2 cup grated mozzarella or jack cheese (I use nonfat mozzarella)
2 tbs. butter

Preheat the oven to 400 F.

Mix corn meal, water, salt and chili powder in a saucepan and cook
over a medium heat, stirring constantly, until it turns thick and
stiff. Spoon a little over half of the mixture into a lightly
greased 9" x 9" baking pan and smoothe.

Spread the beans over this, then the zucchini, onion, corn, and
cheese; then pour the enchilada sauce over the whole thing. Use
a teaspoon to put the rest of the cornmeal mixture on top of this,
smoothing it to form a layer of dough. Top with small dabs of
butter distributed over the top.

Bake 30-35 minutes at 400 F, allow to cool 5 minutes, and serve.
I served it with a salad made of shredded cabbage with sunflower
seeds and raisins tossed with garlic ranch dressing, and a side of

Variations: a diced roasted pepper would be good in the dough;
the filling could also include sliced mushrooms, garbanzos, etc.


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