Corn and Black Bean Tamale Pie Recipe

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Satisfying Mexican dish using fresh corn.

Directions

Preheat oven to 350 degrees
Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
Layer bean mixture and then cheese. Top with remaining masa corn mixture.
Bake for 1 hour. Serve with Salsa.

Container: 7 x 11 baking dish, large bowl

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: 2 tablespoons

Ingredients

-		2 cups 4 ears of corn, cooked, cut off cob
-		1 cup chicken or vegetable stock
-		1 cup masa harina
-		1 can (16 oz.) canned creamed corn
-		1 teaspoon baking powder
-		2 tablespoons unsalted butter, melted
-		2 cans (15 oz. ea.) black beans, rinsed and drained
-		1 teaspoon ground cumin
-		1 teaspoon chili powder
-		1/4 teaspoon garlic powder
		pinch cayanne pepper
-		1/2 teaspoon oregano
-		1/4 cup tomato purée
-		1 can (4 1/2 oz.) diced green chilies
-		2 cups 8 ounces cheddar cheese, shredded