Whether you’re having a last-minute get-together or looking for another way to transform leftover chili beans, this one is sure to be a crowd pleaser.
Corn-free and soy-free to boot…who says you cant have it all?
Let’s begin!
Preheat your oven to 375 degrees Farenheit. Begin making the filling.
Saute the vegetables in 1 tbsp of oil until fragrant (~5 minutes).
Add the quinoa, cooked beans, diced tomatoes (in juice), cumin, oregano, salt to taste and the 1/2 cup water to the pot. Simmer until the quinoa is cooked (~15 min)
Add lemon juice and chili powder (or chili paste) to the filling and remove from heat.
Topping: While the filling is cooking, bring 2 cups of water to boil. Add the cream of rice and 1/2 tsp salt. Cook for 2 minutes until the mixture begins to thicken. Stir in the turmeric and remove from heat.
Add the filling to a greased 12″ cast iron skillet. Alternately, use half of the mixture to fill one greased 9″ pie dish.
Pour the cream of rice mixture over the top and spread it to seal the edges.
Cover with foil that has been sprayed with cooking oil. Place into the oven to cook for 30 minutes, or until the cream of rice has set.
Let cool for 5 minutes.
Serve!
Tamale Pie
Ingredients
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 1.5 cups chopped cabbage
- 3 cups cooked beans (2-15 oz cans)
- 3 cups diced tomatoes in juice (2-15 oz cans)
- 1/2 cup dry quinoa
- 2.5 cups water
- 3/4 cups cream of rice (substitute polenta)
- 1 tbsp olive oil
- 1.5 tsp salt (to taste)
- 1 tsp dry oregano
- 1 tsp cumin
- 3 tsp ground chili pepper powder (any variety) I use 1 tsp each ancho, chipotle and cayenne)
- 2 tbsp lemon juice (to taste)
Instructions
- Preheat the oven to 375 degrees Farenheit
- Saute carrots, celery and cabbage in oil until fragrant (~5min)
- Add the quinoa, cooked beans, diced tomatoes (in juice), cumin, oregano, salt to taste and the 1/2 cup water to the pot. Simmer until the quinoa is cooked (~15 min)
- Add lemon juice and chili powder (or chili paste) to the filling and remove from heat.
- While the filling is cooking, bring 2 cups of water to boil.
- Add the cream of rice and 1/2 tsp salt to the boiling water. Cook for 2 minutes until the mixture begins to thicken. Stir in the turmeric and remove from heat.
- Add the filling to a greased 12″ cast iron skillet. Alternately, use half of the mixture to fill one greased 9″ pie dish.
- Pour the cream of rice mixture over the top and spread it to seal the edges.
- Cover with foil that has been sprayed with cooking oil. Place into the oven to cook for 30 minutes, or until the cream of rice has set.
- Let cool for 5 minutes and serve!
Notes
