Corn and Black Bean Tamale Pie Recipe

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Satisfying Mexican dish using fresh corn.
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Servings: 2 tablespoons
  • 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 puree
  • 1 can (4 1/2 oz.) diced green chilies
  • 2 cups cheddar cheese, shredded
Container:7 x 11 baking dish, large bowl
15 mins
1 hr
1.25 hrs
  • 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.
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