Monday, April 2, 2012


Mini Tamale Pies
Makes 3-4 servings

vegetable oil
1 bunch green onions, sliced, green & white parts separated
2 garlic cloves, minced
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1/4 cup water
1 tube polenta- slice into 6 .5 inch rounds
1/2 cup packed fresh cilantro
1/4 tsp. Tabasco
3/4 cup grated Mexican cheese blend
pico de gallo
sour cream
tortilla chips

Preheat oven to 400 degrees.

Brush 6 small oven-proof ramekins with oil. Place on a cookie sheet and set aside.

Heat some vegetable oil over medium heat. Add: the white parts of the green onions, garlic, salt and pepper. Cook, stirring constantly, about 1 minute.

Add the pinto and black beans, 3/4 can of tomatoes, water. Stir and bring to a boil. Mash about 1/4 of the mixture while in the pan. Reduce to a simmer and cook until thickened, about 15 minutes.
Place one polenta slice in each ramekin.

Remove the bean mixture from the heat and stir in the green parts of the green onions, cilantro and Tabasco. Season with salt and pepper.
Spoon the bean on top of the polenta. Top each with the cheese. Bake for 15-20 minutes, or until bubbly. Let the ramekins sit for 10 minutes before serving.

Serve with pico de gallo, sour cream, Tabasco, more cilantro and tortilla chips.

Note: This is a great leftovers dish at the end of the week!  Toss in any leftover meat and veggies.

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