Vegetarian Tamale Pie

So, I like this a lot. In fact, it’s one of my very favorite vegtarian meals and we will make it again. I would rate it an 8. I got the recipe of annies-eats.com, and I put my changes below in bold.

Ingredients

• 2 (28 oz.) cans diced tomatoes, drained with 2 cups of liquid reserved
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tbsp. olive oil I forgot this
• 1¼ tsp. kosher salt, plus more as needed
• Freshly ground pepper
• 1 tbsp. minced chipotle in adobo sauce I eliminated this and just used 1/2 tsp chipotle chili powder instead
• 2 tsp. chili powder I decreased this to 1 1/2 tsp. but also added about 1/2 tsp. cumin
• 4 tsp. lime juice
• 2 (15 oz.) cans black beans, rinsed and drained (or 3 cups cooked beans)
• 2 (15 oz.) cans pinto beans, rinsed and drained (or 3 cups cooked beans)
• 1½ cups fresh or frozen corn
• 1 zucchini, cut into ½-inch cubes I would do double or triple this next time, and maybe use 1 cup less beans to make it less carb dense
• ¼ cup minced fresh cilantro
• 1 tsp. dried oregano
• 8 oz. Monterey Jack cheese, shredded We used pepperjack
• 4 cups water
• 1½ cups coarse cornmeal I used 1/2 cup Masa Harina and 1 cup normal cornmeal. I would change this next time to completely the opposite. The Masa Harina tastes so much better.

Insructions can be found at link below:
recipe retreived 1/11/16 from http://www.annies-eats.com/2015/10/07/vegetarian-tamale-pie/

One thing to note is that mine boiled over hard core, so drain things thoroughly (especially the beans). Also, put a cookie sheet underneath the pan. This is a lot of work, but it makes enough for about 2 meals. Essentially you roast the tomatoes, garlic, and oinion in 1/2 tsp. salt at high heat (475) for about 35 minutes. Then, you add 2 cups of the tomato juice to these roasted tomatoes, and then add in the spices and lime juice (except the oregano). You pulse this in a blender to make the sauce. Then you combine the zucchini, beans, corn, cilantro, oregano and stir them together. You then combine this with the sauce and put it in a 9x13 pan. Grate the cheese on top. From there, you boil the 4 cups water, add about 1 tsp. salt or a bit less, and then slowly pour the cornmeal in and cook it for a couple of minutes (boiling) until it’s thick.  Carefully spread this over the bean mixture and bake it for 30 minutes at 375 with tinfoil o n, and 30 more minutes with tinfoil off. We served this with avocado, olives, salsa, etc.