Vegetarian Tamale Pie
(From Cooking Light)
Serves 6
1/2 cup sun-dried tomatoes, chopped
1/2 cup boiling water
4 cups water
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
1 cup jalapeno jack cheese
1 cup chopped onion
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) can pinto beans, rinsed and drained
1 (14 3/4-ounce) can cream-style corn
1 (4.5-ounce) can chopped green chiles, drained
6 tablespoons low-fat sour cream
Combine tomatoes and boiling water; let stand 20 minutes. Drain
tomatoes in a sieve over a bowl; set aside, reserving 1 tablespoon
tomato-soaking liquid. Combine 4 cups water, cornmeal, and salt in
a large saucepan, and bring mixture to a boil. Cook cornmeal mixture
over medium heat 5 minutes or until mixture is thick, stirring constantly
with a whisk. Stir in cheese. Pour half of cornmeal mixture into a lightly
greased Pyrex pan, 13 x 9. Preheat oven to 400 degrees.
In a large skillet, saute onion in a little olive oil til onion is soft.
Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and
chiles, and cook 1 minute. Spoon bean mixture evenly over cornmeal crust. Drop
remaining cornmeal mixture onto bean mixture. Bake pie at 400 degrees for 30
minutes or until set. Serve pie with lowfat sour cream.
Per serving: 417 Calories; 9g Total Fat; 18g Protein; 68g Carbohydrate; 23mg
Cholesterol; 1389mg Sodium Food Exchanges: 4 Starch; 1 Lean Meat; 1/2
Vegetable; 1/2 Fat