1 1/2 c Thick-sliced onions
3 lg Ancho or poblano chile
-peppers
1 1/2 lb Tomatillos; (about 18)
Papery husks removed; and
-halved
1 Clove garlic; crushed and
-peeled
1 c Water
1 c Canned black beans; drained
-and rinsed
1 c Canned pinto beans; drained
-and rinsed
1 c Cooked quinoa
1 ts Ground cumin
1 ts Granulated sugar
Salt and freshly ground
-black pepper; to taste
2 tb Finely chopped fresh
-cilantro
CORNMEAL TOPPING
5 c Water
1 1/2 ts Salt
1 2/3 c Yellow cornmeal
8 SERVINGS DAIRY-FREE
Roasted onions, chile peppers and tomatillos give this tamale pie its
distinctive flavor.
Preheat oven to 450 F. Spread sliced onions and whole peppers on one baking
sheet and tomatillos, cut side down, on another. Put both baking sheets in
oven and roast until onions are browned and tender and peppers are
blistering and swelling, 18 to 25 minutes. Let vegetables cool. Remove
skins from peppers, split open and discard seeds.
Reduce oven to 425 F. Place tomatillos, roasted onions, peppers and garlic
in food processor and pulse until finely chopped.
In large skillet, preferably cast iron, combine tomatillo mixture, water,
beans, quinoa, cumin and sugar. Season with salt and pepper and simmer 5
minutes. Remove from heat and stir in cilantro. Set aside.
Make topping: In 2-quart saucepan, bring water and salt to a boil. Lower
heat and slowly add cornmeal, whisking constantly, until thickened, about 4
minutes.
Lightly grease a 9 x 13-inch baking dish. Spread half the cornmeal mixture
in prepared baking dish. Spoon filling in an even layer over cornmeal.
Spoon remaining cornmeal in a cross-hatch pattern over top. Bake pie until
bubbling, about 20 to 30 minutes. Let stand for 5 minutes before serving.
Per serving: 237 cal.; 9g prot.; 3g total fat (0 sat. Fat); 47g carb.; 0
chol.; 414mg sod.; 9g fiber
Yields
8 servings