Black Bean Tamale Pie

Ingredients

 Filling:
 1 tbsp. olive oil
 1 onion, chopped
 1 clove garlic, minced
 1 bell pepper, chopped
 1 zucchini, chopped
 1 tbsp. chili powder
 1/4 tsp. cayenne pepper (use more if you want more heat)
 1 tsp. ground cumin
 1 tsp. ground coriander
 1 15. oz. can black beans, drained and rinsed
 1 15 oz. diced tomatoes with juice
 Cornmeal Topping:
 1 1/2 cups ground cornmeal
 1/2 cup cup whole-wheat flour (use gluten-free for gluten free option)
 1 tsp. baking powder
 1/4 cup canola oil
 2 tbsp. maple syrup
 1 1/2 cups soymilk (or other unflavored milk)
 2 tsp. apple cider vinegar

Instructions

1. Heat a 17 inch cast iron skillet (see notes for different sizes) over medium heat. Add
the olive oil and saute the onion for 3-4 minutes until translucent. Add a pinch of salt
and the garlic, stir together.
2. Add the rest of the vegetables- bell pepper and zucchini along with the chili powder,
cayenne pepper, cumin, and coriander. Cook until soft, about 10 minutes.
3. Preheat oven to 400 degrees F. Whisk together the cornmeal, flour, baking powder,
canola oil, maple syrup, milk and apple cider vinegar. Set aside.
4. Add the black beans and tomatoes with juice to the skillet.
5. Pour the cornmeal batter over the filling and bake for 20-25 minutes until golden
brown.

Notes

I used a large (17 inch) cast iron skillet for this dish but if you don’t have a skillet that large,
use a casserole dish instead. Make the filling and pour into a casserole dish, cover with
cornbread mixture and bake as directed.Feel free to get crazy with variations! Add in
chopped jalapenos, shredded cheddar cheese, or thawed corn kernels to your cornbread
topping. Once it’s baked, enjoy as is or top like you would your favorite chili!