Spicy Two-Bean Tamale Pie
By: The Health Seek...
Published: Saturday, November 6, 2010 - 8:31pm

Ingredients




1/2 tablespoon Extra Virgin Olive Oil
1 cup green pepper (chopped)
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
For Corn Muffins
1 cup 100% stone ground cornmeal
1 cup white whole wheat flour
1/2 teaspoon sea salt
4 teaspoons aluminum-free baking powder
1/8 teaspoon Stevia
1 cup rice milk
1/4 cup unsweetened applesauce
1 tablespoon flax egg (1 ground flax seed with 2 Tbsp. mix until consistency is is egg-like)
1/2 cup shredded cheddar vegan rice cheese
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.