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Spicy Two-Bean Tamale Pie
1/2 Tablespoon Extra Virgin Olive Oil
1 cup green pepper (chopped)
1/2 cup green onions (sliced thinly)
2 cloves garlic (minced)
1 15-ounce can no-salt organic kidney beans (drained & rinsed)
1 15-ounce can no-salt organic pinto beans (drained & rinsed)
1/2 cup favorite salsa (I used a mango one from Whole Foods)
2 red Serrano peppers (sliced thinly)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1. Preheat oven to 400 degrees. Spray a 2-quart square baking dish with extra virgin olive oil. In a medium skillet cook green pepper, onions and garlic until tender. Be careful not to burn garlic. Stir in kidney beans, pinto beans, salsa, chili peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared baking dish.
2. Spread corn muffin mixture below over top of beans. Bake for 25 minutes or until golden brown.
Corn Muffin Mix
1 cup 100% stone ground cornmeal
1 cup white whole wheat flour
1/2 tsp. sea salt
4 tsp. aluminum-free baking powder
1/8 tsp. Stevia
1 cup rice milk
1/4 cup unsweetened applesauce
1 flax egg (1 Tbsp. ground flax seed with 2 Tbsp. water mix until consistency is is egg-like)
1/2 cup shredded cheddar vegan rice cheese
1/4 cup cilantro (fresh snipped pieces)
Blend dry ingredients together. Add rice milk, applesauce and flax egg. Mix together until just combined. Fold in rice cheese & cilantro.