Spicy Two-Bean Tamale Pie

Ingredients

1/2 tablespoon Extra Virgin Olive Oil
1/2 cup green onions (sliced thinly)
2 cloves garlic (minced)
15 ounce can no-salt organic kidney beans (drained& rinsed)
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
1/2 teaspoon sea salt
1/8 teaspoon Stevia
1 cup rice milk
1/4 cup unsweetened applesauce
1/4 cup cilantro (fresh snipped pieces)

Preparation

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
Prepare Corn Muffin Mixture
3
Blend dry ingredients together. Add rice milk, applesauce and flax egg. Mix together until just combined. Fold in rice cheese & cilantro.
4
Spread corn muffin mixture below over top of beans. Bake for 25 minutes or until golden brown.

Yield:

4 Servings

Added:

November 6, 2010

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