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Corn and Black Bean Tamale Pie Recipe
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Corn and Black Bean Tamale Pie Recipe
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Satisfying Mexican dish using fresh corn.
Corn and Black Bean Tamale Pie (+)
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
corn and black bean tamale pie Quick Tags
Bake Oven
Dinner
Easy
Entree
Mexican
Vegetarian
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