Three-Bean Tomale Pie

A hearty and filling vegetarian recipe that is sure to win your family over!

1 cup chopped sweet green pepper

1 cup chopped onion

3 cloves, garlic, minced

1 tablespoon organic canola oil

1 can each of black, pinto and red kidney beans, rinsed and drained

1 12 ounce bottled or canned vegetable juice

1 4-ounce can green chile peppers, undrained

1 1/4 teaspoons chili powder

3/4 teaspoon ground cumin

1 corn muffin recipe (see below)

1/2 cup sharp cheddar cheese, grated

2 jalapeno peppers, seeded and finely chopped

1/4 cup chopped cilantro

salsa and sour cream to serve on the side (optional)

Preheat your oven to 400`.  Saute green pepper, onion and garlic with oil in a 12-inch oven safe skillet, until softened.  Add beans, juice, chile peppers, chili powder, cumin and salt and pepper to taste.  Smash a few of the beans and heat through.  In the meantime, prepare the corn muffin batter.

 Corn Muffin Batter

1 1/2 cups organic corn meal

1 cup flour (I like to use spelt flour)

1 1/2 tsp. baking powder

1/4 tsp. soda 

1/4 cup sugar

1/2 tsp. salt

1 cup almond milk or buttermilk if you prefer

1 egg

1/4 cup organic canola oil

Add the shredded cheese, chopped jalapeno peppers and cilantro to the batter and place on top of the bean mixture inside the pan.  Bake uncovered for 20-25 minutes until golden brown.  Top with salsa and sour cream if desired.