Black Bean Tamale Bake

Ingredients:

Filling:
2 cups dry black beans, that comes to something like 4 cups prepared
1 vidiala onion, diced
4 garlic cloves, pressed
1 yellow bell pepper, diced (or bell pepper color of your choice)
2 tsp cumin
2 tsp chili powder
salt & pepper to taste
1 cup salsa

Topping:
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
2 tsp red pepper flakes
1/2 cup corn kernels
1 tbsp EVOO
1/2-1 cup unsweetened soymilk

Method:

If starting with dried beans, soak over night, cook the next day. I use the slow cooker method (soak dried beans over night, cook 3-6 hours in slow cooker on high). Drain, set aside. I started this monday – soaking, tuesday, cooking the beans, wednesday I made this dish.

Spray a pan with nonstick spray, saute onions and garlic for 2-3 minutes, add bell peppers. Saute until onions are soft. Remove from heat, stir in beans and salsa.

Preheat oven to 350 degrees.

For the topping in a bowl mix together all the dry ingredients, then stir in the corn kernels. Start adding the soymilk, start with half the amount and then add more until you get a thick batter (kind of like waffle batter). Pour the filling into a 9×13 casserole dish

 

spread the topping over the filling

bake for 45 minutes, until the topping i firm and lightly browned.

Cool slightly and then serve, cuts into about 8 servings, 4 if you’re really hungry.

Enchilada Bake

Ingredients

1 yellow onion, diced

3 garlic cloves, minced

1 pablano pepper, finely diced

2 tsp cumin

3 cups cooked (or 2-15oz cans) pinto beans

1 cup Salsa

1 can enchilada sauce

8 corn tortilla shells

Method:

Spray pan with cooking spray and sautee onions, garlic, and the pablano pepper until onions are soft.  Stir in cumin and saute for 1 minute. Remove from heat.

Preheat oven to 350F.

Drain and rise beans if you’re using canned. Stir together beans, salsa and the onion mixture until combined.

In a 8×8 square baking dish spread 3 tbsp of the enchilada sauce layer 4 tortillas to cover the bottom. Top the tortillas with the bean mixture, cover with the remaining 4 tortillas. Pour the remaining enchilada sauce on top and be sure to cover all the tortillas. Cover the dish with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Let the dish cool for about 10 minutes before eat. Enjoy!