Vegetarian Tamale Pie

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 poblano pepper, chopped (about 3/4 cup)
• 1 medium sweet onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 1 (15 ounce) can kidney beans (drained and slightly mashed)
• 1 (15 ounce) can pinto beans (drained and slightly mashed)
• 1 (6 ounce) can v8 vegetable juice
• 1 tablespoon chipotle chile in adobo, chopped & seeded (canned)
• 1/4 cup snipped cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 cup yellow cornmeal
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup buttermilk
• 1 (4 ounce) can chopped green chili peppers
• 2 tablespoons cooking oil
• 1/2 cup cheddar cheese (grated)

Recipe

• 1 grease a 10-inch quiche dish or a 2 quart baking dish; set aside.
• 2 in a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown.
• 3 stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro.
• 4 heat through.
• 5 spoon the bean mixture into prepared baking dish.
• 6 in a medium bowl stir together the cornmeal,.
• 7 flour, baking soda and salt.
• 8 combine eggs, buttermilk, green chilis, and 2 tablespoons oil.
• 9 add to cornmeal mixture evenly over the top of the bean mixture.
• 10 bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.